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Well if you want to be leaning more towards beer you'll want to make it a hopped hydromel. I'm surprised no one mentioned this.

Sorry to say, but the recipe's section is only for tried recipes, not experimental ongoing projects or theoretical advances, or anything like that.

I'd say add some extra energizer and nutrient, it might just as well get lower.

Neither, it fermented out. I doubt it was still fermenting at all, but even if it had, I put them in the fridge, which is near freezing, which must of stopped the yeast, because I have been periodically checking the bottles for accidental carbonation, and have found none. (it was a small batch)

Well, to each his own.

Well, never say never. Only 2% over EC-1118's tolerance. It might do it, with a little extra nutrition and energizer at the end there...

I never really payed attention to that stuff, just always took a gravity reading at room tempeture. But I don't think by much.

I wonder what caused those unfermentable compounds. For that matter, were they? Or just a lot harder to ferment? Makes ya think..

I don't think that's accurate. Considering that honey greatly differs in sugar-water ratio, it is safe to say that either going by weight or fluid amount will be fairly inaccurate, unless you already know your OG from a different batch, and are sure you are using the exact same honey from the...

I bottled my maple-blue agave wine too soon (tastes like chamagne btw) because there was still sediment and I became impatient. So I filtered and bottled it and put it in the fridge (and my fridge is pretty cold). The next day (today) there was a layer of sediment at the bottom of the bottles. I...

Well, it's hard to go off amounts. If you have a hydrometer make the OG out to 1.133. That'll give you at least 18% ABV (which is 1118's tolerance) and dry. (if you want it at 20% you could chance it and try to push 1118 at an OG of 1.150, but I wouldn't chance it). After you get it dry, then I...

K1V-1116 seems to emit a better taste profile than EC-1118, although because of EC-1118's comparatively neutral taste profile, it has a wider appeal. 71b-1122 is well renowned for good taste compared to the latter two, but only has an ABV tolerance of 14% (According to lalvin.). D47 is arguably...

+1 not a yeast problem.

PH should be at least 7.0 for any mead, or else it will seldom go anywhere. It may be a strange anomoly, that your PH was so low, but it must be fixed. This is the most viable answer at this point...

According to the ABV calculator at Brewers Friend, this should ferment out at least 16%, and maybe up to 18% or more, depending on how far Wyeast Dry Mead will go.

Well convinced or not convinced, there is significant evidence that bottling straight away vs. bulk aging can produce different flavours in each bottle, over time (Specifically over the first year). Of course, this is not detrimental to the obvious positive effects of aging. However, if you...

Yeah, I am 99% sure they will. I'm pretty sure the flavours are of the norm, but what was your honey and water ratios, and SG readings?

PH should be at least 7.0 . Usually mead does not encounter PH problems, maybe something happens during the honey boiling stage? Maybe this is a call for a mead experiment! (excuses to make more mead are great :) )

lol, wow, alcohol is sure cheap in the US. Here in Canada a bottle of the cheapest hard liquor is $25 (40%), and $12 is really cheap wine. And everything that comes 1 litre in the US is 750ml here in Canada! Hence why I got into homebrewing. You'd be hard pressed to find a 6 pack cans of beer...

Well, you can really rack at any time, as long as their is an airlock on there (There usually is in case of any residual CO2) but I'd reccomend waiting a while longer. I'm sure it wouldn't hurt your mead.