I made my first ever mead (second ever brew) about 3 weeks ago and since then I've done a bit of research and now I have a few concerns. Ignorance is bliss, I guess.
5lbs raw honey
2 gallons water
1.5 tsp yeast energizer
.5 tsp acid blend
1/2 packet champagne yeast
vanilla bean, cinnamon, nutmeg, orange zest, ginger, cloves
I didn't take an initial gravity reading but after 3 weeks its at 1.002 @74 degress.
It's currently in a 5 gallon bucket with an airlock and I'm considering transferring it to a 2.8 gallon carboy if I can get my hands on one because I read that a lot of headspace is a bad thing (and I want to free up room for some brown ale). Would there be any point in doing that at this stage or should I leave it alone?
I didn't aerate it for very long when I added the yeast and I assume its too late for that now. Will that just prolong fermentation or stop it altogether? Can I add a bit of yeast energizer to jumpstart it again?
Anything else I should keep an eye out for?