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If you can tell us what you want to make, and which yeast you have available, we might be able to give you more specifics. Wine yeast are commonly used, with Lalvin 71B and K1V-1116 being two of the most frequently selected ones.

Here is one place. If you google you can find more. If you have an ethiopian market anywhere in the UK, they probably have it.

The other big question is temperature. If you have it cold, 71B can have a loooooonnnnng lag phase. The Campden tablets won't make an impact.

With a little Gesho, this honey could make some really authentic Tej.

Your fermentation stuck. D47 is capable of fermenting to 14% ABV, so it will take 1.102 bone dry when managed appropriately. There could be several things contributing here - the first on my list would be low pH. If you provide the recipe details and processes including amounts of nutrients...

The juice released from the strawberries should effectively drop the gravity a bit - probably down to 1.135 or thereabouts, so I think you should be okay. If you save that bit of must you removed by putting it in the freezer, you can add it later to top-up or backsweeten.

A starting gravity of 1.090 is going to give you around 12% ABV which is fine for a traditional mead. In my opinion, it is easy to make the ABV of a mead too high, throwing it out of balance. The nutrient amounts depend on what your nutrient is. If that nutrient is DAP (white crystals that...

If you give us the recipe details, you may get better answers.

Mangrove tends to be a darker, phenolic honey. I've used it in some blends with great success. Alone, I haven't been so happy with the results as the phenolic character can be quite medicinal. However, with that said, some folks have made excellent mead with it as it has strong caramel flavors...

Temperature is more important during primary fermentation. During aging, especially for traditional meads, you can keep them stored at 75-78F and they'll do okay. Perhaps they won't survive as well as they would if stored at cellar temps, but they'll be good for several years at a minimum...

Yes. There is not enough nutrient in a smack pack to ferment a batch of mead. Also you need to aerate the mead to help grow the yeast more when you give the nutrient.

And staves are slower than cubes. Given a choice, I like the staves.

How much depends on what I'm making. A light traditional wouldn't tolerate that much. A heavy berry melomel could swallow that easily. I tend use lower amounts and let it sit for extended periods. I've had some batches with oak sitting in them for a couple of years. I gradually add more if I...

If you used a Champagne yeast, this fermentation isn't done. What's happened is that you have starving yeast (and possibly a pH that is too low). Honey doesn't have enough nitrogen to support a healthy rapid fermentation. If you just throw yeast, honey and water together, you often end up with a...

D47 works much better if you keep the temperature below 70F.

1 gram per liter is a good place to start if you don't want to over do it. For a gallon that would be about 4 grams, which would be around 5 oak cubes. You can always add more, but you can't take it out.

You could do this, but a sugar solution isn't going to smell or taste like honey. I'll save you some trouble however, and suggest that you just use table sugar (sucrose). You don't need to waste time and energy to invert the sugar. The yeast have an extremely rapid and effective invertase enzyme...

It certainly could be the start of spoilage. Does it smell bad. If not, you can rack underneath and leave that stuff on the top. As long as it smells and tastes good, you'll probably be OK, but giving it a dose of sulfite would probably be smart. There are some downsides to leaving fruit in...

What is the size of this batch?

A little sediment usually causes no problems. A lot of sediment can cause odors which might very well smell like chemistry class. However, I'd be inclined to just let it age and when you open the next bottle, decant it an hour before serving.