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My only comment would be that D47 is famous for creating off flavors (fusel alcohols) when fermented at temperatures above 65 deg. F. Given that this is summer in the US, if you are a noob without temperature control capabilities I would pick a different yeast.

Don't overthink it. Those 3 piece airlocks take a good amount of pressure before they "bloop".

Not really. I once used an entire packet of 71B in a half gallon of cider. It was done in 3 days and created a huge pile of lees in the jug. I was using it as a topup for another batch so the racking loss wasn't important.

It's an ale yeast. 9% alc tolerance would be ok for cider, but not for a typical mead or cyser.

Typical inoculation rate is 1 gm per gallon, so that 5 gm packet should be good for up to 5 gallons. If you rehydrate it with go-ferm per instructions you can safely split it between batches.

You're good then. Wild yeast like it cool. It'll be slow but it'll ferment fine.

You'll be fine. Cider is normally a winter sport. What yeast are you using?

It's been sitting on the lees for 8 years? Hmmm... can you filter it?

I don't see that either, but in previous years it's usually $15 per entry.

Unfortunately the specs don't tell you everything. Fusel alcohols are a positive thing in some wines, so they don't list that characteristic as a fault.

Very true. It makes fusel alcohols above 67 degrees F.

Just an FYI for my fellow mazers. I'm on the mail list because I've entered before -

Red wine temp.

The mead in my avatar pic was a JAOM that hit 15%.

This probably belongs on the wine forum. As for me, I just make a screwdriver :mug:

Fermented brown sugar tastes nasty (bitter).

Where are you located? What's available depends very much on where you live.

One of the perks of being a Mazer is that we get to eat honey... what's it taste like from the jar?

Mine, as well. I shoot for 1.085 to 1.090 OG.

A typical beer is carbonated to about 2.5 volumes of CO2. Champagne is usually closer to 10. I wouldn't go any higher than 4 vols with swing tops. Here's a calculator - Priming Sugar