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I could use alittle advice on my first mead before I begin. What I have is a gallon jug, about 12.5#, I think, of premium grade raspberry blossom honey. I'd like to make a straight traditional style mead, maybe a little on the sweet side. Should I ferment to dry with say, Lavin 1118, and...

I'm Ev. I've been brewing beer since March and wine since June, when my cherry tree ripened. It's aging nicely in bottles and I have a peach, an apple and a strawberry in carboys, in various stages of fermentation. I'm havin a blast!:D