Check out the Intro for information on dialing in the sweetness of a finished mead:
D-47 and 71-B have similar alcohol tolerances, around 14% if I recall. Apple juice tends to be around 1.035 to 1.045, but you'll want to measure it. Then convert to GUs, add honey to bring total GUs to a couple percent or so over the alcohol tolerance of the yeast (depending on how sweet you're looking for), and it'll finish up right near where you want it.
Spices: I like clove in tiny amounts and maybe some nutmeg. It's your mead, do it the way you dig it! Try making a tincture to allow you to add the spice exactly to taste to the finished mead, no guesswork! Plus better aroma.
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in Lyons, CO