Thank you Jon; I  cleaned up the mold, added some yeast and I see bubbling now . 

The follow up class will be online: 2pm on Sat., 8/20. The link will be emailed to you. 

Just wanted to share something I noticed: when I look at the mead in the jug, I see very small bubbles "pop" at the top on occasion.  I have to really concentrate to see them!  So, I was thinking my mead was probably done fermenting.  However, as I zoomed in with my phone's camera to take a picture, I noticed a lot of bubbling activity! I took a short video to share but will not upload, so here is just a still picture....and you can't see the bubbles in this photo. 

So, if you don't see much bubbling, take another look through a camera, zooming in, and you might be surprised!

I just tried mine. Thank you for the brilliant turkey baster suggestion, Jennifer. It is super sweet so has a long way to go to enter the dry range which is what I want. Mine is a week behind so I'm sure that is why. I didn't quite understand the carbonation part. If I want it dry AND carbonated, what do I do?

I mentioned to Jon the question about how to get the mead to be dry and carbonated.  Here's his reply:

For dry with carbonation: bottle the mead as soon as it has STOPPED bubbling and let it sit at room temperature for a week, then move to the fridge after that. This should give it some carbonation letting the yeast still work inside the bottle while it settles. 

If you want sweet with carbonation, you should bottle it at the sweetness you want (BEFORE it stops bubbling) and keep it at room temperature for a week while "burping" it every other day to avoid it popping.  Then put it in the fridge after that week.

If you want it to be sweet with no carbonation, bottle it BEFORE it has completely stopped bubbling and put it in the fridge immediately after bottling.