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I actually just started, about 3 weeks ago, a maple and cinnamon mead. I have no idea how it's going to turn out, but I tasted it before I pitched it, and it was delicious. I only made a 1 gallon batch, and used about 4 teaspoons worth of cinnamon. Most of it is currently stuck to the top of the...

I don't know what my original SG was, I failed to take a reading. It is still stable at 1.06 though. It's honey colored, but clear. I keep it in my bedroom closet, so the temperature should be between 70-72F.

SG hasn't changed in a week-ish now. Doesn't taste or smell all that great. It's pretty clear as well. I racked it last week, and there is new sediment. I'll probably end up racking it again soon. If the fermentation has stopped completely as it looks like it has, does it still age?

Ok, I used half a pack of Red Star "Pasteur Champagne" yeast. I failed to check my SG at the start, but based on my first every hydrometer reading, I believe that my sg is 1060. I will monitor it through the week. I just racked my mead into a fresh carboy.

I used 4lbs of honey, and roughly half a packet of yeast.

I started my first batch of mead 2 weeks ago today. It started bubbling nicely, after 24 hours getting an airlock bubble every 1-2 seconds. However, 2 days ago, it had slowed to 1 bubble every 18-19 seconds, now I'm not getting any airlock bubbles and the mead has clarified. My buddy, who brews...