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A quick check on the mead calculator at gotmead.com suggests that you're about 7.5%, if you went from 1.056 to 1.000, though that would change with the additional volume of concentrate and honey that you added, so you may not be too far off at 5%. I wouldn't have thoughts that would be too big...

A more experienced mazer may be able to offer better advice, but I'm thinking it's a problem of acclimatization. You didn't say where the OG was, so it's hard to guess what the ABV is, but the D47 may have been shocked by the alcohol level and not really gotten going. You may have to pull some...

I understand completely--I'm pretty new to this, as well. You'll find that Ken's knowledge sticks a little better, as does what you'll learn in the forums, once you've started applying it. It did for me, anyway.

Try Ken Schramm's book. It's a bit dated, but a great read. http://www.amazon.ca/dp/0937381802/?tag=skimlinks_replacement-20

I would top it up to the neck with either apple juice or water--your call. The sugars in the apple juice may ferment a bit, if you go that direction, but it shouldn't be a big deal if it's under an airlock anyway. Sounds like it's coming along well!:mug:

Just my .02, of course, but I don't see a reason to use the chemicals. All honey is somewhat anti-microbial in nature, and shouldn't be supporting much of a fermentation without WAY too much water mixed in. Even if there is a bit of active fermentation, there's no way it would stand up to the...

I would agree with that sentiment. Regardless of plastic being deemed "food grade," all plastics leech chemicals of one kind or another. I would consider all of them unsuitable for long-term aging.

Sounds like it's coming along well! You've got it--just wait until the SG shows the same for 3-4 days in a row, and then rack to secondary. Then do your damndest to ignore it for a while :) Oh, and when you do rack into the secondary, try to leave as little airspace as possible. If...

Correct, though I would actually stop before the halfway mark, say 1.050, if not a touch before. Many people suggest stopping at the 1/3 sugar break, which may make your aeration at 1.071 the last go at it.

Punch down the cap (foamy head) and mix it all in. Make sure the long-handled spoon you're using is sanitized and non-porous (so not a wooden spoon). I wouldn't rack until the SG is steady for a few days in a row. Just throw the lid/airlock on and let the apricot flavour keep soaking in :)

Yes, you should probably be giving it a good, vigorous stir once a day or so until you hit the 1/2 sugar break (somewhere around SG 1.050). I would probably lid and airlock before the 7-10 day mark, personally, as after the 1/2 sugar break you want to avoid oxygenation, not promote it. Someone...

Canola honey is one of the primary honeys available in my province (along with alfalfa), so I'm fairly used to it, though I'm fairly new to meadmaking. As fatbloke mentioned, it does crystalize fairly quickly, which is why it is typically sold creamed, as a table honey. I have made mead with...