I took the time to crush and strain all of the honey from my recent cutouts this past week. When all was done, I started cleaning up the mess. Instead of simply setting dishes outside for the bees to clean (risking prompting robbing) or simply washing the remaining honey down the drain, I took the time to weight the water I used to rinse the inside of each container. Once done, I re-weighed the resulting liquid, then added a bit more honey and water to finish out a batch of four gallons of future mead. To this I added a full packet*** of activated D-47 yeast. From what I read on this strain, this should result in a medium-bodied wine. I am not too fond of excessively dry wine. (***=enough yeast for 5-6 gallons using more sterile techniques. Heavy on the yeast to outcompete any possible contaminants). This was then split into three containers to ferment. Two gallons will ferment as a straight mead (honey, water, yeast). In another gallon I added cinnamon, a few cloves and a sliced orange (malomel). The third batch (last gallon) was much more experimental. I am trying one small stick of cinnamon along with a handful of dried juniper berries. This last one is expected to be either heavily spiced with a bit of a "gin-like" after taste or it'll just turn out danged aweful... ...time will tell I guess! Wish me luck! I should know if the yeast took in a couple of days.