My suggestion would be to find a calculator such as http://www.brewersfriend.com/allgrain-ogfg/
You can find Honey under the 'Sugar' section. It won't be 100% accurate but it might give you what you need.
have you contacted http://www.texasbeekeepers.org/ ? When I was looking for honey I found my local beekeepers association and found a good reliable source for local honey.
yellow pages or any online phone book directory works good too.
Give it 24-48 hours and see what happens. As other will most likely tell you, airlock activity is not the only way to judge fermentation. Take gravity readings. When you get the same reading 2-3 days in a row, fermentation has completed.
Patience my friend!
I'm not too familiar with Fleischmann's but I don't think 63* would do harm. I've had temps into to the 80s at some points (heat waves) without off flavours or ill effects. Maybe someone more experienced with Fleischmann's can chime in with their experiences?
I use http://www.rooftopbrew.net/abv.php
I'm sure there's a mathematical formula around somewhere but I'm too lazy :D
Enter your readings and temperatures. Pretty easy.
I wouldn't. There's a ton of pectin in jams to make them jell up the way they do. If it's commercial jam I'm sure there's sorbate and other chemicals you don't want.
Dollar stores sometimes have oxiclean-like products. I picked one up and it had the same ingredients...not sure of the percentages though. I just picked up a 10lbs box of oxiclean from Costco for $15ish.
For the price you can't go wrong with oxiclean from costco.
Vox, the idea is you don't want oxygen sitting on it. This usually applies to secondary and on since there isn't too much co2 produced.
Use sanitized marbles to displace enough liquid and push it up to where you want it.