Freeze distillation (aka freeze concentration) in process. About a month ago I froze 1 gallon of my Strawberry Rhubarb melomel twice, reducing its volume down to 1 litre and increasing the ABV to something around 26%.
Since there’s no established name for such thing (and “honeyjack” sounds a little vulgar to me) I’m calling it a Glaciomel (Latin for “ice mead”).
This thing came out VERY strong and sooo fruity! It definitely needs a few months to mellow and reach the desired drinkability.