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I know that the process lasts for weeks but even then how can i tell if its over? I know there is no danger in having active yeast leftover, because it gives Co2 for carbonation but i don't want to end up with a dry mead. It might sound impatient of me and our right stupid to expect perfect mead...

Thank you so much for the reply, i finally feel like am on a right path and i'm less concerned about it, its been a week, there is a small layer of sediment at the bottom, presumable dead yeast, it has a faint alcohol scent and a more predominant sweet one. I still have some more questions about...

I started my first batch of mead 5 days ago after a lot of research, but I'm still doubting my mead process and i just want some advice, from people who can tell from the photos i posted, if it looks good or if i did something wrong. Any tips would be very much appreciated. And again please keep...