Okay, I'll say it. Mead-makers are 'mazers.' I've made a few meads, but prefer mine very dry and sparkling, like a brut champagne made with honey instead of grapes: the exact opposite of still and sweet meads many seem to love. My rule of thumb has been 12# honey at least for a 5 gal. batch. Can't remember what SG that came out to, though. 1.11? 1.090?