So I mostly followed Joe's recipe with a few minor modifications, one being I used Nottingham yeast and spices more to my taste. Also I used mandarin oranges. Not sure off hand all the numbers but at final calculation it came out to 10.6% ABV, and smooth to boot. It sat in primary for 2 1/2 months before I decided I should bottle it while I hade the chance. The fruit had not sank yet but it tastes great, a nice even alcohol. I decided I wanted it carbed, I like my mead that way, so I set about doing so. Now because we have a newborn time to work on things is limited so I opted to just put some corn sugar in each bottle cause I can do that without much mess or time. So here's where I get to my two questions,
1 how much priming sugar is two much?? I could have sworn I sterilized the half tsp, but after filling 8 1L flip tops I realized it was a whole tsp I was using
2 it's still cloudy, any idea how long till it settles?