First time making mead.
Hello folks, I am making mead for the first time in my life and I have some questions, and concerns
I'm making vikings blood using cherries and Hibiscus.
I let the fruit sit in my 2 gallon food bucket for little over a week about a week and 3 days. I added the yeast and yeast nutrients and de gassed it with rapid stirring for the first few days as well as kept pushing the fruit down daily till day 5.
Turns out I didn't put water in my airlock for the entire time it was in there like a fool. (10-11) Days
Do y'all still think it will be ok or should I start over at this point? I just racked it out of the container and into my gallon glass jar and I made sure to put water in the airlock this time.
My next question I plan to let it sit just like it is now till sometime in july do I need to do anything to it? I've looked online and honestly I've seen so many different opinions that I'm confused.
I might have to back-sweeten it at some point should I do that right before it's time to drink it
How do I know when it is done? I assume it just finishes on its on?
Lastly how do I know it is safe is there any method or some sort of device I can use to make sure it's safe for consumption.
Sorry for all the questions I am literally level .05 of skill and am trying to learn the hobby I'd love to be able to talk to some people and get y'alls opinions and thoughts.