Is it possible to wait too long until bottling? I suspected I might have done so with the pinot noir I attempted.

Should the stuff ever be heated on the stove, like beer has to be? One historical mead recipe referenced this.

Define "too high or too low" of acidity to let the yeast do its work? (That way I can make sure I'm within the ranges.

Would you recommend putting in the lemon juice, since I happen to have a spare lemon on hand, or would you say to leave that for another time?