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welly2

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Just transferred my first mead into another carboy to get it off the yeast (it's been sat on it for 6 weeks) and bugger me if it didn't taste delicious! So it's got me fired up to make another mead. Thinking of a bochet.

I'm looking for a source of mead in Sydney that isn't Beechworth as I'd like to mix it up a bit and try some different flavours.
 

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