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I have never fermented citrus, but I understand it can be challenging due to the acidity. I have also heard that it doesn't taste all that good when fermented, words like "vomit" have been used to describe the taste. That said, skeeter pee is a popular fermented lemon beverage. Look it up, it...

I look at solar every few years. I really want it, but my electric bill is so low, it just doesn't make sense. About $85/month, Summer or Winter, that with a PHEV (Volt) in the carport. Of course no air-conditioning in the summer, and wood heat in the winter really helps. Given a more...

Oh, we all claim to be from NOLA ...

This.

Take the readings, they will tell you what you need to know. I wouldn't add more sorbate. Let it stay dry, or if it absolutely needs it, add a non-fermentable sweetener. PS your user name caught my eye. I grew up in Kenner. It has been many years since my last visit, I gotta go back to visit...

Not a problem. Join us over in the mead forum! https://www.homebrewtalk.com/forums/mead-forum.30/

Not an issue, it will ferment and clear with minimal additional residue.

I assume this is for secondary? If so, top with unfermented must, juice, or (my favorite) another mead. If you are talking about primary, oxidation shouldn't be a problem unless you leave it there for an awful long time.

If not yet bottled, try making it. If bottled, try aging it for a year. Edit: correction, the above should have said, "If not yet bottled, try oaking it."

It will be fine.

Long rambling response below, if you are an experienced brewer it may be unnecessary, but someone else might gain something in reading it. I haven't used any of the other yeasts you mentioned except 71B, so I will not make a recommendation. I use K1V-1116 for all my meads. There are probably...

I have done several raspberry cysers similar to what you described, and they turned out great!

I am looking forward to hearing how the monkfruit sweetener works out.

Oh my gosh, this is incredibly generous! (I have no need for any of it, but I just wanted to say that.)

Oh, wow, you thought of a couple of things I failed to consider in my response. Good job. Too high an abv can cause carbonation failure. I don't recommend adding DAP, as I am pretty sure it will not be usable to the yeast that late in the fermentation.

I have never had to add yeast, and have never had a failed carbonation. You are not stabilizing, correct?

Rhino farts should be very rare. I have only had them occur once, when fermenting a cyser without nutrients.

I would use apple juice rather than sliced apples, or at least use apple juice instead of the water. My understanding is that sliced apples just don't add much flavor. I can't add anything other than that to this discussion.

So, for carbonated meads, I start with empty 32 oz swingtop bottles. I sweeten with a non-fermentable sugar, added directly to the bottle before filling. I also put my priming sugar (dry sucrose) directly into the bottle. Then I fill the bottle to 1 inch below the top with my mead, cap, and wait...

I use erythritol.