Started the mead.
Using eucalyptus honey with a champagne yeast, and it has a cinnamon stick, a clove, hint of nutmeg, and an orange in it.
Decided to leave the second gallon of plum to age in the demi, seeing as I can, now I have a humungous number of the things.
The parsnip is still bubbling very very very slowly, I think. The water level in the airlock moves, but it may just be in response to changing temperaure when the heating goes on and off. Must do the final racking soon though.