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^^^ This ^^^

I used (off the top of my head or the back of my mind) for a 5 gallon batch, perhaps 6 lbs honey, 5 or 6 quarts of Santa Cruz brand organic preservative free white grape juice (our local Kroger has a decent organic section), 1116 yeast, yeast nutrient, approx 3 lbs of washed/sanitized...

YMMV, but I'd give it longer than 2 or 3 weeks .... mine seem to take several weeks to bottle carb, and they're lower abv melomels (6-8%)...as said, ymmv

I've made several hydro-melomels, maybe 6 - 7% abv,...bottle carbed and whatever fruit flavor goes a long way with making it really enjoyable....enjoying a white grape pyment, at the moment, my wife's fave so far. Of course, I neglected to write it down....LOL ... Have to wing it again next time

1118 works great for cider, if ya enjoy dry cider....my Mrs and I do enjoy dry ....ferments crisp and dry, plenty of life left to bottle carb...plenty of apple flavor, just no sweetness. I need to free up a fermentor, as I need to do another run of cider - cider is my go-to in between meads...

But...but...what is it if it's fruit bomb melomel that clocks in as a melomel (7%-ish...) Hydro-melomel??? ;) Only half kidding, been doing a bunch of these, as my wife loves 'em, and they're damn fine by me...and ready to drink in a more timely fashion...which is not to say that I don''t...

Don't think I'd have a problem with freezing individual yeast packets, am unsure from OP if they bought quantity of bread yeast and poured "loose" yeast into a mason jar and froze it. If that's the case, I'd keep it around to boil and add as a nutrient, and buy fresh yeast in indie packets...I...

LOL....give that Chaucers away...to someone you don't like ;) Yeah, it would be a big turn-off if ya didn't know what to expect....apparently there are many fine meads commercially available, just not around here :( So DIY it is, which is more than OK by me :)

I seem to have the same experience (FG well below 1.000, still tastes slightly "sweet") Thinking on it, I think it's all in my mind, as it's usually melomels, maybe it's the fruit flavor tricking my feeble mind into thinking it's "sweet" even though it's not by my hydrometer(s), both of which...

.......or carbon monoxide poisoning...

Am partial to 1116, myself ....has never let me down....yet

....gonna have to agree with Yooper, although....it's hard to ever disagree with Yooper, she does indeed know her stuff and willingly shares her knowledge here :) ...and yeah, your proccess was a hot mess, and only made worse...if I read correctly, you've added 10 packs of yeast to a single...

Possibly slightly??? dunno, and am sure any hop additions would crowd it out...never really thought about it before.

^^^with meatcleaver on this....need a lot more info...

Ummmm....water doesn't boil at 160*F unless you're on top of Mt Everest, or something... ;)

I've never "tasted" alcohol in any beer, really ... malt and hops, yeah....hell, I don't taste "taste" alcohol in wines or meads .... dunno what OP was expecting.....use yer light beer for a boilermaker and call it a day ;)

Sounds good, but I'd personally put some more hops in the full boil....but that's just me ....been so long since I brewed my SNPA interpretation that I forget it all ... and gave away all my recipes to a friend who was just getting started when we were moving from MI to TN.....making mead...

When I used to be a baker, we'd split and scrape the seeds out and use the seedless carcasses

I always use a blowoff tube when making the occasional beer ..... just an airlock when making mead, here

I might guess the CS as well (and it had to be a fair amount to bring 4 gallons of cider to 1.085....unfortunately, telling us "corn syrup to make OG=1.085" isn't very specific)...1118 is a helluva powerhouse, 1.085 is just, like, breakfast for them ;)