The recipe! Using modern ingredients — take out whatever you want to make it more historical.Makes 5 gallonsIngredients:18 pounds of honey4 gallons of water2 tsp yeast energizer 2 tsp yeast nutrient (I'll use if I have on hand from other brewing, but rarely use it)1 packet sweet mead yeastSanitize everything!Heat all water to boiling, then remove from heatAdd yeast energizer and stir inAdd honey and stir inChill to 75 degrees FPut must into fermenterPitch yeastSit 2-4 weeksRack to secondary (after sanitizing everything!)Sit another 2-4 weeksBottleExtras:You can make a dry or medium mead, instead of a sweet mead, simply by adjusting the amount of honey used.For a dry mead, the honey to water ratio should be around 2.5 pounds per gallon.For a medium mead, the honey to water ratio should be around 3 pounds per gallon.The sweet mead has a ratio of around 4 pounds per gallon.All of these can be adjusted. I use a standard max of 18 pounds instead of 16 because I like it very sweet. Over all, the more honey, the sweeter it is, but you have to make sure your yeast can handle it. If you make a dry mead, there is also a dry mead yeast that will handle the sugar content and give a more dry profile.If you want to add spices, you can do it during the honey addition or let it sit in the carboy. For my holiday mead, I added the cinnamon and orange peal to the water with the honey, but let the vanilla beans sit in the carboy during the primary fermentation and then took them out as I racked to secondary fermentation. For my holiday mead, I added the spices at boil with the honey.I've also made a melomel (fruited mead) using black and blue berries (at the same time). I used the same weight of berries as I did honey, but it came out very wine like. I personally didn't like it that thick with berries, but most of my home brewer friends did. If I make another melomel, I'll add about half the amount in weight as honey. The berries I slightly crushed and then put in a grain bag and let sit in the mead during primary fermentation and removed them when I racked over to secondary. I mushed them a bit by sitting them in boiling water for a few minutes, which also sanitized them.When you bottle, you can just bottle straight, or you can make a sparkling mead by adding a little sugar or extra honey to the mixture to the mead. This will let the yeast work a little bit in the bottle and give it extra carbonation. The same process is how they bottle condition beer.Please don't hesitate to let me know if you have any questions! Happy to help out anyone who is wanting to try a mead or beer. BTW, I love a good cider, too, but there is so much material in there, I had to rack it back and forth a half dozen times to get the apple bits out, and even then it was a bit "thick." It's just easier to buy it at the store, for me.