My friend, Phil has decided to help me jump into the yummy and somewhat messy world of making mead.
Here's the recipe we used:
1 whole tangelo, processed with skin on
1 gal wildflower honey
3.2 oz (0.2 lb) ginger root, grated
4 T vietnamese (6% oil) cinammon
1T whole cloves
3 sticks cinnamon
4T loose leaf earl grey tea.
4 gal water
2.5 tsp yeast nutrient
4 tsp high alcohol yeast nutrient
1 package sweet mead yeast
Specific gravity 86= 20 oschsale = 13% potential alcohol (but being a sweet mead, it will probably end up more like 11-12%)
The mess: Only once did honey mixture get spilled all over the floor, and Phil's socks. It was fairly well contained, but I'm still finding the occasional sticky spot on my floor.
6 months to 1 year.
I hate waiting.