Just pitched the yeast.
15lbs of clover honey from Sam's Club. Brought about 1.5 gallons of tap water to a boil, pulled from heat. began adding room temp. honey until it was all dissolved well.
about 3 gallons worth of grocery store RO/DI water was then added to get about 5gal in the carboy.
Its only a 5.5gal carboy...lets hope it doesn't blow!
I'll be keeping a mid-60's temperature during primary, which should take about a month. Either way I'm racking in 1 month.
Yeast used: Saf-ale S-33. the old Edme ale yeast, my favorite. I'll leave a nice sweetness in the mead, and is pretty clean especially if you can keep cooler temps.
OG: 1.124 (at 80F)
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10