While I was at church tonight, Fr. Justin gave me the bucket of honey I’ve been waiting for. I’ve now got 60 pounds of native Texas cotton blossom honey waiting to be turned into mead. I’ve got a recipe that I’ve used before, from Gambrinus’ Mug. It’s technically a metheglin, a spiced mead, but still a mead. I’ve made it before and it’s turned out great. The plan for this one is to do two batches, one with a sweet yeast and one with a dry yeast.
The recipe is right here.