Started first Mead.

Looks like a good start!

With this yeast I would actually really not go by any pre-planned amount of time (I guess that's true of all yeasts though...) and wait until primary is done/almost done before racking to the carboy, in order to leave as much lees behind as possible. Then I would keep an eye on it and when it drops a good amount more lees rack again. And again if necessary. 71B (according to the manufacturer and more experienced members than myself) can cause bad flavours if you leave the lees in contact with the mead for long (few weeks seems to be fine).

That said, most of my batches have been with 71B, and I like it because it is very difficult to starve for nutrients, which makes it good for a first timer, and it (in my opinion based on VERY breif experience) brings out very pleasant fruity flavours that make a light coloured (I've done several clover traditionals) mead taste similar to a fruity white wine.

Don't stress about the lees, just rack every time you see a layer built up - maybe someone else (or the search function) can elaborate on how often to rack with this yeast.

My plan is to keep it in the bucket for around two weeks and the rack to my 5 gallon carboy for the remainder until clear.

Click to expand...

Remember that time is a consequence and not a variable (or a constant).

Rely on your hydrometer to know when to do things.

What kind of "yeast nutrients" and "yeast energizers" are you planning to use? And when do you plan to use them? How much of your "nutrient" is amino nitrogen and how much is urea derived? Brand names will help us help you too. There are significant differences between brands and those differences can drastically change the way you approach using them.

All of these will affect how long you can sit in primary before you rack over to your carboy.

Can you give us some more detail on your initial planned gravity? Your expected finishing gravity (and hence, your final expected ABV?) How sweet or dry do you want it to be? How are you preparing the yeast before you pitch it? What is the ambient temperature that you are going to brew at? What is your aeration plan?

What is your general level of brewing knowledge? I'm not trying to overwhelm you here but the more we know, the more we can help you. Like I said, time is a consequence and not a variable. There are a lot of things that can affect that. The more we know, the better we can help you.

You've got a great start on listing your recipe, that helps a bunch. But before we can give you any definitive answers, we need some more info. The more precise you can be, the better we can tailor an answer.

The more we can know about your "nutrients", when you add them, and your aeration regimen are key though. What can you tell us about them?

:cheers:
Wade