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How does a person, who has never tasted any mead in their life, know that theirs came out normal? To reiterate, how does a noobie know when their mead tastes like actual mead, as opposed to just sweet water?

Well, I have an odd question, haha. Let's say I have a carboy with 25% honey, 25% grapes, and 50% water, what will it be labled? What percent of honey is needed to call it a mead? If I even just have a tablespoon of honey in the mash, is it still a mead, or for instance if it was mainly grapes...

Hello, well, I have a 1.5L glass apple cider jug that I have been using to ferment my meads in, but I was curious if it was safe to ferment in a plastic juice bottle. One of those bigger ones with thicker plastic, without risk of getting a plastic taste to it. Thanks!