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I'd highly advise against a weizen for mead. It's low flocculation means that you'd end up with terminally hazy mead. It'll probably taste ok but it just won't look like mead.

Are you assuming 150 guests at the wedding or 150 mead drinkers? Because if you count in kids, people who don't drink, and people that aren't interested in mead I'd be surprised if you got 100 people that would take a bottle. Probably more like half. If you're going for the full 150 people...

What do you think adding 1lb of oats to the mash would do? I'm thinking of whipping this one up but I really want to come up with an oatmeal vanilla stout.

Looks like all it needed was a good shaking to really take off fermenting. Bubbling every couple of seconds now. Have faith in the yeast. The yeast be with you.

So I started a batch of mead on saturday with Wyeast Sweet Mead. It's been 72 hours with no visible activity in the airlock. So I took another hydrometer reading. It started at 1.120 and is down to 1.110. I know the Wyeast is supposed to be slow but at this rate it'll take 30 days to get...