I'll try and report back here. I appreciate your help 
Of course!
I'm planning to do a video class on making a bochet in the next couple of weeks, too. I'll post the link once it's done.
I haven't had time to brew a new mead, but I did try the one I previously made again. By (bad) luck there's a homebrewing store next to my job and I talked to the owner about mead. He claimed that mead should rest a few months before drinking. And lo and behold, the yeasty flavour was entirely gone. It was okish I guess, not very good anyway.
I have had the time to do my yearly Glögg. Glögg is a Swedish holiday drink, normally a very sweet mulled wine quite different from the German Glühwein. I do a variant based on svagdricka, a Swedish very low-alcohol malt based beverage. About 5l svagdricka, 2kg sugar and lots of spices and a wine yeast. Smells wonderful when it ferments. It's still fermenting, I think it will take up to 6-8 weeks, then I'll heat it up to 60 C to kill the yeast and bottle it. Can be stored and tastes better next year.
This inspired me to try and brew a beer. I got the store to make me a recipe for a belgian style christmas beer brewed with the brew-in-a-bag-method. It has fermented for a week and I will let it ferment for two more before bottling.
