Whitey, I LOVE mead and have always wanted to brew some. I may be hitting you up for tips in the future. Also, if you have any of that stout left...
Just let me know, its pretty easy to make. The hardest part is the patience. I just racked to secondary with my Blackberry Mead/Melomel. Gravity measurement puts it at about 20% VAV and while I didnt taste it, it smelled wonderful. I'm thinking of going and getting some oak chips and adding them to the fermentor for the next year to give it an oak aged taste.