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 back-sweeten with honey? Or should I try to manage the sweetness with a different yeast? Also, if someone has one; What's a good, foolproof recipe for a five gallon batch? I've seen several in books and online. They're all about the same, but alittle bit different. What's your favorite? I just don't wanna waste all this good honey on some horrible tasting concoction! Thanx! - Ev