Hey all. Thought I'd go ahead and post/ask this, since I didn't find anything using the search tool about this, so let me know what you think!

My friend and I have been at a loss for what to do with some of the leftovers of racking ever since we started, aside from compost, bread making, culture starting, and just tossing (who knew yeast could be so useful ). The solution has become our version of table wine.

Basically, every now and again, we throw in either some fresh honey and water, or some of the lees/liquid left after racking. So far, this has produced some rocket fuel (the first table mead, which got split up into smaller batches with different spices, one being a hopped mead), but recently, we added the some leftovers from the Berry Apocalypse batch that is going. The resident culture tends to be K1V-1116 in the table mead, and I'm fairly confident of it plus the high alcohol content keeping most things at bay.

That said, when do you think I should rack this away from the fruity dregs of the most recent batch? Also, has anyone tried doing this? It started as a step-feeding experiment, and has evolved into this. Any problems you can foresee other than oxidation or contamination issues?

Personally, it's a nice way to always have some mead for topping off or experimenting with different spice additions. It's worked so far.