Bottled mead and port at the weekend, and now am out of bottles!!!
Also racked off orange wine, had a wee taster and tested with the hydrometer - crikey! It's fermented way past what I expected, now very dry and almost astringent tasting.

Maybe you could advise me Brewer - I added some demarara sugar (made a syrup) to try and balance the taste and improve the colour a touch. Is there anything else I could do to reduce the astringency, or will it mellow with age?