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Mead Recipes
This does not imply *I* created them, simply that this is what I am using for my mead.
If you've had some and liked it, this is how I did it.
 

Short Very-Sweet Melomel (Citrus)

2.5 lbs Honey (Any)
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1 pkg Red Star Quick Rise Bread Yeast
1 cup Strong Black Tea (4 tea bags)
1 Orange sliced (with rines), added to primary
1 Lemon sliced (with rines), added to primary
Enough water to make 1 US Gallon

Color: Light Amber
Sweetness: 10
Carbonation: Still
Alcohol Content: 6%
Batch Size: 1 US Gallons
Brew to Bottle: 30 days, Ready To Drink

Steps:
Heat 2 liters (.5 gallon) water, adding honey and stir to dissolve.
Add 1 cup of hot black tea and sqeezed lemons to must, let sit to cool to 70.
Take gravity before pitching yeast.
Add must to primary fermentor with nutrient, energizer and yeast.
Add orange slices, squeezing, and lemon slices to primary.
Seal and mark date. Fermentation takes roughly 10-15 days.
Optional: move primary to cold storage for 2-4 days till clear.
Rack and repeat as necessary, prepare to bottle.

FIRST ATTEMPT:
S.G. 1.092
F.G. 1.040

Short Very-Sweet Metheglin (Cinnamon & Orange Peal)

2.5 lbs Honey (Any)
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1 pkg Red Star Quick Rise Bread Yeast
1 cup Strong Black Tea (4 tea bags)
1 tsp Cinnamon & Orange Peal mulling (with rines), added to secondary
Enough water to make 1 US Gallon

Color: Light Amber
Sweetness:
Carbonation: Still
Alcohol Content:
Batch Size: 1 US Gallons
Brew to Bottle: 30 days, Ready To Drink

Steps:
Heat 2 liters (.5 gallon) water, adding honey and stir to dissolve.
Add 1 cup of hot black tea and sqeezed lemons to must, let sit to cool to 70.
Take gravity before pitching yeast.
Add must to primary fermentor with nutrient, energizer and yeast.
Seal and mark date. Fermentation takes roughly 10-15 days.
Rack once.
Add 1 tsp of Mulling (+/- to taste) to secondary, age 10 days.
Optional: move primary to cold storage for 2-4 days till clear.
Rack and repeat as necessary, prepare to bottle.

FIRST ATTEMPT:
S.G. 1.092
F.G.

Semi-Sweet Pyment (Grape)

2 lbs Honey (Any)
64 oz 100% Grape Juice - 12.85% SBV
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1 pkg Fleischmann Yeast
Enough water to make 1 US Gallon
1/2 tsp Sorbistat K (stabalizer)
1 cup Honey (to sweeten)

Color: Deep Red
Sweetness: 4
Carbonation: Still
Alcohol Content: 15.5%
Batch Size: 1 US Gallons
Brew to Bottle: 30 days, Ready To Drink

Steps:
Warm 64oz juice, adding honey and stir to dissolve, add water to make 1 gallon.
Let sit to cool to 70.
Take final gravity before pitching yeast.
Add must to primary fermentor with nutrient, energizer and yeast.
Seal and mark date. Fermentation takes roughly 10-15 days.
When fermentation stops take gravity and add stabalizer.
After 24-48 hrs, add 1 cup honey to sweeten (+/- to taste).
Take backsweeten gravity after 48hrs.
Optional: move primary to cold storage for 2-4 days till clear.
Rack and repeat as necessary, prepare to age.

FIRST ATTEMPT:
S.G. 1.116
F.G. 1.000
B.G. 1.015

Semi-Sweet Pyment (White Grape, Cherry)

2 lbs Honey (Any)
64 oz 100% White Grape, Cherry Juice - 13.79% SBV
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1 pkg Lalvin 71B Yeast
Enough water to make 1 US Gallon
1/2 tsp Sorbistat K (stabalizer)
1 cup Honey (to sweeten)

Color: Lite Red
Sweetness:
Carbonation: Still
Alcohol Content:
Batch Size: 1 US Gallons
Brew to Bottle: 30 days, Ready To Drink

Steps:
Warm 64oz juice, adding honey and stir to dissolve, add water to make 1 gallon.
Let sit to cool to 70.
Take gravity before pitching yeast.
Add must to primary fermentor with nutrient, energizer and yeast.
Seal and mark date. Fermentation takes roughly 10-15 days.
When fermentation stops take gravity and add stabalizer.
After 24-48 hrs, add 1 cup honey to sweeten (+/- to taste).
Optional: move primary to cold storage for 2-4 days till clear.
Rack and repeat as necessary, prepare to age.

FIRST ATTEMPT:
S.G. 1.128
F.G.

Traditional Semi-Dry

2.5 lbs Honey (Any)
1/2 tsp Yeast Nutrient
1/2 tsp Yeast Energizer
1 pkg Red Star Montrachet Wine Yeast
1 cup Strong Black Tea (4 tea bags)
Enough water to make 1 US Gallon
1/2 tsp Sorbistat K (stabalizer)
1/2 cup Honey (to sweeten)

Color: Light Amber
Sweetness: 2
Carbonation: Still
Alcohol Content: 12%
Batch Size: 1 US Gallons
Brew to Bottle: 30 days, age 30-90 days+

Steps:
Heat 2 liters (.5 gallon) water, adding honey and stir to dissolve.
Add 1 cup of hot black tea, let sit to cool to 70.
Take gravity before pitching yeast.
Add must to primary fermentor with nutrient, energizer and yeast.
Seal and mark date. Fermentation takes roughly 7-10 days.
When fermentation stops take gravity and add stabalizer.
After 24-48 hrs, add 1/2 cup honey to sweeten (+/- to taste).
Take backsweetened gravity after 48 hrs.
Optional: move primary to cold storage for 2-4 days till clear.
Rack and repeat as necessary, prepare to age.

FIRST ATTEMPT:
S.G. 1.094
F.G. 1.002
B.G. 1.010