MEAD RECIPES
 a "standard" recipe for mead is used which can be adapted for dry or sweet.   This recipe is provided by Lincoln Wine & Beer Making Circle member Linda Dezonie whose knowledge and expertise on bees and meed is second to none. This is a very reliable recipe.
Mead 
Mild honey  - 3lb  for dry   or     4.5lb  for sweet
Zest and juice from 3 lemons
Water
Good quality mead or sparkling wine yeast
 
In fermentation bucket, dissolve honey in hot water and skim off any scum.  Stir in zest and juice of lemons, and top up with water to make the gallon.  Leave to cool and add the yeast as per the manufacturers instructions.  Leave in bucket for around 1 week then pour through fine sieve into demi-john with airlock.  Leave until cleared naturally, then rack off and top up with water to make a gallon and leave again in demi-john to clear finally. 
 
Sweet mead is drinkable straightaway but dry mead will probably need a couple of years before vaguely palatable!
 
For extra body, 2 oz dried fruit can be added at the beginning, or for mead varieties, add damson/apple/pear juices, elderflowers or berries, or even ginger/herbs/spices for some weird and wonderful concoctions!