I'm totally new to mead: I usually brew beer. Anyway, I made my first mead. It was a 1 gallon batch: 3 lbs. of honey (Gunter's Blueberry Honey), 1 tsp. yeast nutrient and I gram of Lavin 71B1118 yeast. With an OG of 1.110, the airlock has been bubbling now for over 2 weeks (16 days to be precise). This is atypical when making beer. Is this normal when making mead? If so, when should I expect to rack it into the secondary? (generally when brewing, I give it 2 weeks in the primary, 2 weeks in the secondary and then bottle.) and when will this be drinkable? Thanks everyone!