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Don't give up on your book completely. Once you get the basic mead down those recipes can by helpful, even if it's just to give you ideas for something similar.

I found an old ceramic whiskey jug. It has a sort of unique cork. Since I don't know where to get one like it, I was wondering if anyone knows how to properly recondition a dried out cork. Do I just soak it in water?

I did a black cherry plum using a premade juice from Aldi. It was delicious. As for the proper balance to get what you want from it? Trial and error. But if you can get some of the juice I used as a start point, you can compare before and after fermentation and decide where you want to go after.

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I did a mead with sliced ginger in the primary. I didn't remove the skin at all and it was fine

I had an early batch go to almost 20% with 1118. Great for when you have no responsibilities at all, not so good if you have to cook, feed the dogs, etc. Pretty much any yeast will give you a drinkable product. It's what they do or don't add to your flavors that should make your decision.

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3 weeks seems too soon for a traditional mead. Is this a bomm? If not let it age.

You have to use 100% juice. 30% won't leave enough flavor after fermentation. If you can get a frozen concentrate, even better. Li,e someone above said, "garbage in, garbage out "

P.S. next time make a smaller batch or use a bigger bucket. And if you want to reserve a portion that is still fermenting, use a bottle that can take an airlock. They make bungs all the way down to wine bottle size. I have one for a large Jack Daniels bottle for my " overflow" at racking.

My advice is kiss her at the door. Tell her you can fix it. That you were trying to make her the perfect wine. And go get some Killz. That $hit covers anything.

Nice

Always keep an airlock on it. It keeps out things you don't want if nothing else. If to are sure it has degassed and is done fermenting you can plug it.but keep it closed to the outside air, flies,etc

I think it would ferment well. As for what it would taste like? Only one way to find out. Hopefully by the time you find out the wife and I will have our garden going at our new place. Right now we can't do anything with the wines either

I have about 6 gallons of fgjc/grape juice bottled recently. Wife loves it and at 4 months from pitch, it's already tasty. We call it the "Concord Ice". I forget my exact mix, and lost the tablet my brew log was on, so back to the drawing board for the next batch.

Once but couldn't get a full 5 gallons. I wound up using store brand apple for almost half. It was good enough want to do it again with all peach apple. Mott's apple cherry works well also.

In my experience, seeds add more heat but also add bitterness. Judgement call on your part.

1.077 is kinda low. Basically a Concord cider. I've been doing an "Iced Concord" using FGJC and 100% concord grape juice. Add a bit of sugar, use a yeast that can go 16-18 ABV and you get flavor and enough alcohol that your wife/girlfriend is more likely to do that thing you like. :D

This I can relate to.

Just so you know, Juicy Juice makes a peach apple that you can blend to plain apple for the balance you want.