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Well whether or not you are in the US, this forum previously had a "no discussion of distilling" policy, so it's not that bizzar to wonder why the sudden change. And where else are you supposed to post a "legality" question about distilling other than on the distilling thread?

In my experience, any mead made with about 3lbs of honey per gallon (depending on the yeast you use) will finish bone dry. Though I use Red Star Premier Blanc yeast, it will keep going until there is nothing left. Last batch went from 1.146 SG to 0.995 FG

Not all meads take forever, my recipie finished at 19.5%ABV with a Champaign yeast in just 8ish weeks and is delicious and smooth straight out the carboy.

Well I was thinking along the lines of the most flavorless process I can find as I want to use it as a base to add berries and spices to after.. So that would technically be vodka, if I'm not mistaken? May have read an inaccurate artical though..

What would be the best option for the wash? I would rather not use honey as it is very expensive (at least, the local honey I get from a farm is)

Also, is a still with a thumper a better option, or should I just stick with a basic still?

Thats true about the cinnamon. I put a lot in my mead must, but alcohol definitely absorbs flavors faster than water. Would you suggest a specific way of making the wash? I haven't done a whole lot of research yet, but I believe its just sugar, right? Would pure raw cane sugar be a good choice?

I will definitely do a lot of research prior to actually distilling, I have come accross some good books too that I may buy. Although I think I had a light bulb moment, but someone witth experience should tell me if I'm wrong. Instead of having to make and ferment a whole lot of mead to get a...

Without pitching the yeast into the carboys themselves its impossible to know, though I figured their number would gave at least been pretty close to each other. I racked both carboys through a siphon from the bottom up. I have been stirring both daily. Oddly enough, just buy loiking at the two...

I feel like I did, but maybe not as well as I thought. On the plus side, the half gallon should be done fairly quick, and even at 11%, only 5 days old and still fermenting it is delicious and surprisingly smooth! The 5 gallon tasted good too, but its hard tp compare with so much C02 still being...