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I agree with RM-MN about the hops, other wise not a huge deal it should be fine

you could try white labs clarity ferm, it is recommended to add right after pitching yeast tho.

use anise with great caution it won't take much to get an over powering flavor. I would recommend keeping it simple and considering either a dry hop addition or maybe some fruit.

always use extract over sugar for a fuller body with out risking a "cidery" or thin flavor. as for the second question not sure what you are asking, you can make a larger volume with more extract, adding more extract with increase abv. as for how much, you would need to use beersmith or...

depends on the recipe, you should be able to add some LME/DME to increase the gravity with out ruining the beer.

same thing, DME is 2-0%water and LME is 20% water. DME is easier to weigh obviously but in any giving recipe it will taste about the same. if you are converting one for the other you would use less DME due to the fact that it is diluted with some water.

So for my next batch I am making a cherry Wit recipe I found online. The recipe calls for 2q of cherry juice to add 5 days into/after primary fermentation has started. Is there a reason for adding at this point or Is the recipe assuming I am not transferring to a secondary. I have always...

you could add some flaked or white wheat, or even some light crystal malt (10-20L 1/4-1/2lbs). I would also consider experimenting with some different yeast strains as well. as for fruit you can add pretty much anything, or do a dry hop if you do decide to go hoppy

with good technique you can avoid oxidation with either bottling bucket AND secondary. the idea with the secondary is for most beers there really is nothing to gain, so why risk any oxidation or contamination when you are not gaining anything from it anyway.

high gravity beers take much longer to carbonate, I would leave it for at least 3 weeks. also I would make sure your carbonating at the proper temp which will make a much bigger difference with a beer like that.

you really have nothing to gain for most beers, like unionrdr said, unless your aging for some time and or adding oak or fruit ect, not worth the extra effort.

boil some DME in a small amount of water and add that, what was your OG after the spill, might not end up that bad after all

willamette, galena and brewers gold are better for bittering and will not give you the aroma you are looking for, and you will not ruin your beer by dry hopping it never be afraid to add more hops, esp since its just for aroma and will not add any bitterness to your beer.

you can get a grassy flavor if you leave it in for too long, I did a 2 week dry hop once and got nasty off flavors.

that is fine just make sure they drop out of suspension, or it will clog your siphon tubing, and I wouldn't leave them in there longer than 7-8 days tops.

hopping is not a bad idea either I have thought about that but also, maybe some citra or mosaic. I don't want to over do it tho how much would be good for 2 gallons?

would you recommend fruit extract? I considered that as well.

So I have my first mead in the secondary now, 2 gallon orange blossom in 2 separate gallon jugs which I plan on aging 4-6 months or so. I was thinking of doing a fruit mead with some fruit juice but had some noob questions. 1. any specific kind of flavor anyone would recommend? 2. how much...

I let mine sit for about 3 weeks or so, depends on the yeast. a week is not that long so I would just leave it be for at least a second full week. also adding sugar directly to bottles is not recommended, if you go that rout it is worth getting some carb drops for consistency.

second what brew_ny says