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It is not 100% fermentibal and that makes it hard to get the right amount of carbonation. For example if you take 1 kg of honey only 800 grams is fermentable. Sorry for the kg I live in Europe. So it is harder to calculate the right amount that is needed than with corn sugar.

Hi RD52, For question 3, would use corn sugar for carbonation. Honey is not very suitable for priming. U can use a priming sugar calculator for beer. I only make carbonated meads and usually there not carbonated more than a stout or ale. You can use the calculator for that :). For question 4...

Hi John Doe, I would use 71b because it inhances fruit notes. Especially dark fruits and berries.