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Yes, let it run dry and clear. Don't do anything to stabilize it. Swingtop (aka EZ Cap or Grolsch) bottles work well for this. Or beer or champagne bottles, but not wine bottles.

Sounds awesome. Be conservative with acid additions if you carbonate it, otherwise it may have too much "bite" when drinking.

I'm sorry, my responses have been very North American oriented, assuming that you have access to the very same products I do. You likely have access to acceptable substitute products, but I may not know them. So, if you don't have access to spring water, could you use a bottled "drinking" water...

I'd be tempted to try just apple peels (preferably a tart variety, such as Granny Smith), and use the apple flesh for just eating or another recipe.

When I taste my mead, one of the things I evaluate is "fruitiness." Strange saying that about a traditional mead, but legit in a melomel. Anyway, fruitiness mostly comes from fruit, of course, but that taste can be boosted or enhanced with additions of acids, sweetness, and tannins. Acids are...

Lack of acid is often described as "flabby." Lack of tannins is often described as "lacking structure." I am not that sophisticated. If it is lacking the tartness I expect in an apple, I add acid. If it has no "mouth-drying" character, like tea, then I consider adding tannins. Tannin is often...

Tl;Dr - ditch the distilled water, consider a better nutrient and staggered nutritient addition protocol. DAP is "ok", it was the standard for a long time. But it is not well rounded nutrition, and that combined with distilled water is probably inadequate. I suggest spring water and Fermaid-O...

I forgot to add - a little tannin often helps, from oak, powdered tannins, or whatever source seems best to you. See the below. https://nyshs.org/wp-content/uploads/2017/05/Martin-Pages-25-28-from-NYFQ-spring-book-2017-6.pdf

Sounds like a great plan. I generally shoot for 1.070 - 1.075 for my OG, and am pleased with the results. I use a modified TOSNA, with all nutrients divided into three doses, at 24, 48, and 72 hours. The 1/3 break seems like "busy work" to me. I have been thinking of reducing my nutrients in...

What did you use as nutrient, DAP? I am leaning into the distilled water and inadequate minerals/nutrition as the cause of the stall.

I don't see any screaming faults in your recipe, other than distilled water is generally not recommended. It seems your ferment stalled, I don't know why. Or maybe your hydrometer is off. The solution at this point is to let it age, and see what happens.

And recipe, so that we can estimate the starting specific gravity. With this information, we can make an educated guess as to what is really happening. I would have let that clear a bit more before bottling. You will probably find a lot of yeast in the bottom of the bottle after aging. No harm...

I have never used a kit, so may miss something in my response. That said, I have made really nice cysers by using apple juice instead of water in meads. Keep in mind that the juice has fermentable sugars as well, and will boost your ABV by about 5% (assuming it goes dry), so plan accordingly...

How about a thread on the one you enjoyed most? But, TBH, fermenting cranberries sounds not too good to me.

Don't toss the fails, most are quite fine after aging!

I am still on the fence with concord grape juice based wines. Young, they taste too "grapey" to me, but I recently cracked open a 2 year old bottle of grape-raspberry mead (raspberry pyment), and it was quite good. I have a couple of concord grape wines and pyments aging right now, and am...

How about a photo of your hydrometer reading, and your recipe?

Rather than cooking it down, I would add Frozen Apple Juice Concentrate. I think the end result would be "cleaner" and without the cooked fruit taste.

I second this.

I love a good cyser, and they are the simplest mead to consistently make with a good result. I would use nutrients either way, it is just better practice. Any one of the several forms of staggered nutrient additions (SNA) would work fine, for example TOSNA. The cider will have some nutes, so...