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As mentioned above an on line calvukayir tends to work pretty well. If you want to do the math yourself... Not all calculators use these numbers but all I have seen get you pretty close to the same result. 1 pound of honey in enough water to equal 1 gallon by total volume gives you between...

LOL - I feel ya. Have had a few as well. As you mentioned. I would either add a couple gallons traditional on top of it and or let it sit to clear. Unfortunately I dont think time will mellow the sour. I had the same issue with a lime mead. (5 gallon) It did eventually clear then i mixed some...

Yes, by adding water will likely help the stall.

I do puzzles (kind of) as a hobby, but they are made out of glass.

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I second everything @MightyMosin has said. There are a lot of recipes in the recipe thread. https://www.homebrewtalk.com/forums/mead-recipes.80/ But I would start with a "traditional" mead utilizing TOSNA 3.0 and the suggestions above. Its literally just 3 pounds of honey and enough spring...

My last Mead (kegged) was a Session Meaf wildflower honey pink lemonade.

Yes - Add Yeast -residual sugars should plus additional yeast give you a nice sparkling mead.

How well did you clarify it? Its possible there are no viable yeast left to chew up the sugar. As mentioned above take it to a warmer environmant and see if that helps.

Cleaned my keg lines. Didnt really need it but try to do them every 3 or 4 months. Yeard ago, modified a small hudson hand pump sprayer by adding a quick connect. Then fill it with sanitizer open the tap and let it run. Followed by a good rinse and tap water to flush things out

I would be tempted to kick the leminade flavor up and your alcohol level. Sounds to me like you stressed the yeast. Add some frozen lemonade concentrate and let the ferment blow a lot of that dishwashing detergent flavor and smell out the airlock with a good healthy ferment. Consider trying...

The HU

Bottled 5 gallons cranapple & blackberry Session 8.2% and 6 gallons orange 13.4%. Kegged and force carbing just short of 5 gallons pink lemonade session 9%. Tried crystalized fruit for the first time for extra flavor in the orange and blackberry. Turned out ok but not as good as frssh fruit...

Mead is very similar to wine as it relates to oxidation. Headspace is a thing with mead too. Yes, have used marbles and or racked to smaller containers for bulk ageing.

Agree a full bodied well rounded mead does taste a bit sweeter to me as well. Also, I have found that fruit (in this case fruit juice) kind of tricks your tongue into thinking its sweeter than it is. Im not entirely sure why but my melomels always taste a bit sweeter than my traditionals.

"Regarding fermentable sugars, since I'm using lalvin 71b, I was under the impression that if I get the alcohol content above their 14% tolerance they'd either go dormant or die. Is this not the case? Obviously backsweetening, if necessary, would charge the alcohol content and possibly restart...

"Did putting the nutrient in at a stage too late (fermentation mostly complete) ruin it? Or have I just had a bad batch of 'cider sickness' with the apples, should I have boiled the juice first? (I've heard it can damage certain flavors)." Too much nutrient can cause some chemical like flavors...

Couple of thoughts Cinnamin for some reason can lose some of its flavor during the ferment. Sometimes it just blows out the airlock. Also it does fade over time, so if your allowing it to age for an extended petiod you may want to slightly over shoot the flavor your looking for. But be careful...

I do not have experience with rc212. But 71b would do a good job with this.

What yeast are you planning to use? Lemon juice in primary might not be a good idea. pH is important its best to start your ferment between 3.5 and 4.5 pH. Honey and spring water often falls about there. Lemon juice will lower your pH and the ferment drives it lower as well. Too low a pH when...