I currently have 50 gallon traditional mead that has been sitting in secondary fermentation for about 4 months. I am not a big fan of traditional and would like some ideas on a good recipe to add this late in the game for a great tasting mead. I have a hopped mead and a light hopped mead that are both good but I feel that needs to be done in primary. I really enjoy my blueberry and triple berry. Also have a Jalepeno lime mead I think is awesome. What else could I make at this point that would be a good seller for a newly opening mead and wine tasting house?