Originally Posted by KYUSHO00
Sorry so long
You've never read any of Revvy's posts, have you?
Revvy-teasing aside, full wine yeasts will ferment rather dry, and the champagne yeast will go VERY dry. I opted to use Lalvin D-47, which is a medium tolerance wine yeast. I just racked my first batch from primary to secondary, it started at 1.133, and is now at 1.011. I imagine it will settle a few points lower, but I started with 18lbs of honey.
If you can, check out "The Compleat Meadmaker" by Ken Schramm, and/or listen to the Brewing Classic Styles podcast on Mead at the Brewing Network (they interview Ken, and he has some updated info compared to his book). Use either this info, or Hightest's stickies to determine how much, and when to add nutrients.
Also, you're going to be excited for a long time, that one I just racked was in the primary for five weeks, and while sweet and has underlying tastiness, it's also VERY hot alcohol at the moment! It should be ready by next summer, I'd guess.