^^^ This is fucking awesome. I am already laying the groundwork to get honey from a local guy. I can get 15lbs for $45. Is the fermentation slow the whole way through? I ask because I have a 5 gallon carboy and a 6.5 gallon carboy. I also want to keep brewing beer, so I'm guessing I'll need to get a couple of food grade buckets for beer.

I'll use the 6.5 gallon carboy for the primary and the 5 gallon for the 2nd-ary. Do you only pitch yeast the one time? And 3 months of primary doesn't give the mead any funkiness from the expired yeast?

Am I using a wine yeast, a champagne yeast or something else?

Thanks man, I'm sure I'll have more questions. If I'm taking 9 months of my life to do this, I sure as shit don't want to fuck it up.