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Wyeast Beer Nutrient is a misleading name. It's the same thing as Wyeast Wine Nutrient, and both are just yeast nutrients. Never had issues with a slow fermentation, so I've never checked my pH levels. Generally for me, 1 tsp at the yeast addition is good enough for my nutrient addition.

I'd check the pH and adjust that if needed, add more nutrients and degass. I've never had a slow fermentation myself, so I can't give the best advice here.

I'm not overly fond of the red currants, black currant is awesome though. 3 cups is what... 7 dl? Not very much, so a 1 gallon batch? That's a 5 gallon recipe, just scale it down. But straight up honey, water, yeast and then red currants in secondary could work.

I don't doubt for a second it's bad to heat it. I'm just one of those who have to test everything himself. :P

I usually have a fast fermentation, but no - that should not be too long. Could you share your recipe and some more detail regarding the steps you took? That's always helpful.

I've been thinking of doing it, as a comparative experiment. Two identical batches, one where I boil the honey and water and one with no heat. Normally, I do not heat at all.

Just found this. This was the second mead for me, it's been bottled for a month or two now. It's very floral, I think it might have some off flavors that i don't know were came from, but i'm hoping it will mellow out over time. It's certainly not a sweet mead, but its fairly easy drinking.

Depends on your yeast and fermentation for that batch. When there's no more airlock activity, sediment on the bottom, it's started to clear a little - rack it into secondary.

Personally, I kind of like champagne glasses. For both still and carbonated mead.

And it's not like dry yeast is expensive, or hard to get.

Yes - you can re-use the yeast that's going to fall to the bottom. Some say it gets better each time, though personally I doubt that. I'll ignore the part where you mentioned barbarian units of measurements. Just kidding, though personally I don't really weigh the honey or measure up water...

I'll tell you want I told my father; take a dandelion wine recipe - and use honey. That was his first mead, turned out great. But if you really want the specific, I'll ask him for the details.

Found it on a Swedish site. That's the original latin. I'm gonna translate the Swedish translation. :P The recipe is from 77 AD, written by Plinius the Elder. Anyone wanna try it? :P There were some other old recipes, I might re-translate them later. A bit too tired right now.

Dandelion mead is epic, but a bit of a pain in the arse to make. Nice picture.

A picture could help.

All yeast affect the flavor, more or less. Question is HOW it affects the finished product.

Very nice, I'm gonna try that combination of apple and strawberry later.

Could anyone recommend a dry yeast for this? I'd use the recommended liquid one myself, but I'm not the one brewing... this time. Thanks in advance, looks awesome.

Did anyone suggest getting a hydrometer?

Check out the Lalvin yeast types. Either from their official website, or here.