The Strength Project
The purpose of this project is to develop a much higher alcohol content in the meads.  The first of the two available methods is to ice the mead.  (Place it in a large container --less than 1/2 full -- and allow it to freeze [either outside or in the freezer]).  The ice can then be strained off.  A second method is to distil the mead itself.  This will have to be tried but later will do.

Experiment #1 - Cherry Melomel - 19/11/92
Two litres of each of the cherry melomels were drawn off into 1 US gallon containers on 19/11/92 and placed in the freezer.  They have continued to clear and cool.
1/12/92              Moved to new house.  Bottles placed outside in cupboard.
16/12/92              No freezing yet (with +3 Celsius this is no surprise)  The mead, however is MUCH darker than the bottled counterparts.
10/1/93              Finally froze.  I poured off the available liquid (getting 1 litre of each type).  This left behind a dirty white ice.  As the volume was halved I would now estimate the alcohol content as 30-40%.  Also of note is that this product is much clearer with a majority of the particle matter freezing out in the ice.  A final note here is that the champagne is now too strong for my taste while the white wine is actually a nice brandy flavour.
20/9/93             These 1 litre bottles each produced almost an inch of further sediment when I left them alone after they had been frozen.  I racked them off for PWXXII and took them with me.  They are most definitely not to everyone's taste but several people I offered it too were impressed.  A side note is that a "bottle" (300mL) drunk over the course of a couple of hours was enough to give me a serious buzz.  I believe that this test batch constitutes a success and should lead to more experiments.