I'm just getting started out with mead (raise our own bees so we have a lot of honey, though). I chucked together a batch on a whim using some sour cherry juice. I boiled the cherries and then melted the raw somewhat crystalized honey into them and then added the water, heated it to a sterile point, and strained. I then reconstituted a packet of dry beer yeast and chucked it in. The airlock is bubbling nicely.
I'm wondering how long this will take with the beer yeast? When should I move it over to a secondary?
I'm going to start a batch with some 'quicker' champagne yeasts (as well as a slower one with the wyeast sweet mead). Any idea of the timing on these either. Just trying to get a feel as I jump into this.