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Thankfully, once the fruit dropped out, I racked to another carboy to buy myself some time to bottle. Again, Ive been lazy. Ill check for a bad odor and go from there. Thanks.

Ut-oh...my laziness has caused my mead to remain in a carboy to this day. I took a look at it over the weekend and noticed apprx 20 white spots on the surface. There appears to be a solid center with light clouding all around. Any insight anyone? Is it ruined? Should I risk it and bottle?

Update and more questions.... Been in the secondary for about 1.5 months now. The fruit I added hasnt dropped out yet..should it have? Also - how long should it sit in secondary? Lastly - not sure if I want to carbonate when I bottle - any opinions? Thank you as always.

Still bubbling and still in the primary. I took a reading which listed as .1022, although it was clear that the CO2 bubbles may be skewing the reading again. So...How much longer in the Primary? Also, I am thinking of adding fruit when racking to the secondary, specifically blueberries...

Ah, I feel like an idiot - that makes perfect sense. The sample was bubbling quite a bit. The good news is, the airlock continues to bubble so the yeast is doing its job. How long should it be in secondary? and whats the ideal temp?

Kept it VERY simple - 11 lbs of honey, liquid yeast(sweet) with nutrient, & 5.5 gallons of water. Decided not to boil as every article I read seemed to advocate for a different method. The initial OG reading I had was 1.070. Disappointed, I went with it and closed the plastic fermenter...

Yes, it was a partial boil. I followed the extract with grains recipe in BYO to the T, BUT my local homebrew store did convince me to substitute the dry extract with more Liquid. I might have been a bit short on the total extract but not enough to be off by that much I would think??? Either...

I brewed off the recipe in BYO last weekend with extract. Only got the OG to 1.060, but that will have to do. Any thoughts on what i might have done wrong?