Originally Posted by zmad2000
Last night i racked the mead literally onto honey but forgot to stir it to mix it all together. Should i be worried about it?
Only if you didn't stabilise with sorbate/sulphite first.
The main reason for using a yeast with good available data, is fermentation management. If you want a mead with a certain strength/%ABV, you tailor the fermentable sugar accordingly.
If you're unsure of the yeast tolerance, then aiming for something like 12% is a good guide as most yeast should manage that (wine yeast that is, a beer yeast might need a bit more research to confirm its tolerance).
Alcohol hot taste isn't a fault per se, as it ages out, but to back sweeten, I understand that making a syrup of 2:1 or 1:1 honey and water is best as its more easily mixed in, without having to stir the hell out of the batch and possibly introduce air/O2.