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I wouldn't be tempted by the 18". It doesn't sound much smaller than the classic 22", but it really is. A couple steaks, a couple cobs, a handful of shrimp skewers, 18" fills up quickly.

There's a podcast episode out there somewhere in which 'Joe' talks about his JAOM recipe. https://gotmead.com/blog/gotmead-live/gotmead-live-episode-5-joe-mattioli-creator-of-joes-ancient-orange-mead/

Weber kettle. Everything from DIY bacon, pork shoulder, pork chops, steak, showpiece roasts, chicken wings, veggies galore, Thanksgiving turkey. Real charcoal, not briquettes, for classic non-smokey grill flavor. Add smoke wood as desired. I should add that I use an accessory for low&slow...

We did. Surprise, surprise, even us self-identified socialists are realists and even capitalist. I for one have no problem at all with Mom & Pop earning an honest profit after all the other stakeholders earn theirs. Ideally even a little extra to buy uniforms for the Little League team.

To be clear, I'm not saying your bar/food tab was cheap. I'm saying it's unexpected. I just paid the shop to replace a $17 coolant temp sensor. Almost $430. Now if only I had my own lift and the time...

Last I checked, Rogue was not ignoring their marketing department.

You're right. The brewery, the brewers, the brew equipment, the packaging line, the marketing, the trucking, the distribution, the draft equipment, the restaurant, the wait staff, etc, etc. That's all free. Ain't the free market grand?

Be your own plumber and mechanic. Weave your own cloth, do the tailoring too. It's amazing how cheap quality grass-fed steak can be when you raise the cow and do your own butchering.

A lot of older online mead recipes use raisins for 'nutrients'. They're practically useless in that regard. Best to understand YAN requirements and use established nutrient protocols such as TOSNA 3.0 or BOMM. You're on a good path.

My absolute favorite commercial beverage in a can is Deer Snacks from Shacksbury Cider in Vermont. Wild, dry, sour.

As dry as the yeast will leave it. Crown caps on a 12oz bottle. I've got a lot of them and they're the perfect size for one person's enjoyment. My standard meads are still, but I'll carb a very short mead and drink it like a beer. Last time I made one I used a malt extract SNS starter and...

That's not mold. That's a pellicle formed by the lacto. Hope you didn't dump it yet.

Nah. Sucralose, stevia, etc are standard sugar replacements in 'lite' foods & beverages.

The sucralose isn't fermentable.

It's not the overpitch of yeast, it's the overpitch of Go-Ferm that goes with it. Go-Ferm is added at a ratio according to the amount of yeast. Over pitch the yeast by 5x, that's 5x more Go-Ferm. Most nutrient protocols and their calculators do not figure the YAN contribution of the Go-Ferm at...

Let it ride. Some don't rehydrate at all and have satisfactory results. Next time, rehydrate according to instructions. Maybe include Go-Ferm according to its instructions. If so, be sure to use the proper amount of yeast, don't overpitch. For best results, incorporate a reputable nutrient...

1104.5 + 4.5 Bitter 1109

!!! OP should note that general rules of thumb around here typically refer to American styles and tastes.

Not worrying about efficiency or hitting numbers. First couple batches are just getting used to process and equipment. You're going to make mistakes. You're going to lose some to a boilover. You're going to drain a quart or two on the floor. Next few are about making informed choices on process...

Hence the joy of honing a dead simple 3lb/gal traditional mead recipe. Terroir isn't merely for French wine.