I believe this recipe is of my own devising by now, though it started with someone else’s. It was a favorite of my dear friend Elaine Koogler’s, known in the SCA as Sensei Minowara Kiritsubo.
for 5 gallons
White Labs sweet mead yeast
20 lbs orange blossom honey
~1/4 tsp yeast nutrient
5 tsp fresh lemon juice
2 tsp whole cloves
1 lb golden raisins (better than dark raisins or currants, I find)
1/10 tsp pectic can you buy valium enzyme
I start my yeast in fruit juice, usually apple.
I do not cook this. I mix the honey with enough warm water to liquefy it, add it to the fermenter and top off with water to 5 gallons. I put the spices in a sanitized mesh sock and do what I must to make it easy to extract. SG often around 1.01, ending ABV around 13%.