I really recommend joining the mead list.  The instructions here might
give a high-alcohol mead, but are a lot more trouble than it's worth, at
least for those of us who don't like high-alcohol highly-sweetened mead.
There are many tastes and variations, from Ethiopian Taj (light sweetness
and drunk very young) to syrupy dessert meads to fruit-and-honey melomels.
The list will give some idea of the infinite variations on the theme and
huge array of methods.  Honey wines have been made in many countries and
ages, and have acquired at least as many variations as beer.
 
  Jane B.  [[log in to unmask]]