2 quarts clover honey
2 gallons ocean Spray Cranberry juice
3 to 4 gallons of water.
Champagne yeast.
Put everything into a big 6 gallon water bottle. Shake it all up good.
Get an airlock and put it through a cork that will fit the water jug (carboy)
Place the jug with the mix inside another container like a rubbermaid or cat litter pan. This secondary container is to catch the crap that will foam and erupt out the top of the bottle. There will be a lot at first then it will slow down to just fine bubbles. Clean the airlock to get all the foam yuk off and then reseal the carboy with the airlock in the cork. Let ferment at about 60 degrees F for a month. Syphon from carboy leaving behind the crap on the bottom and put into sterile bottles (use bleach water to sterilize clean bottles and then let the bottles dry thoroughly to be sure all the bleach residue also dries away.)bottles. seal the bottles. This is just like when you bottle beer or soda but for mead you do not add any priming sugar before bottling. In about 2 weeks you will have a mead that tastes a little like White Zin wine. It may develop an ever so slight sparking character if there is enough sugar and yeast life to carbonate it a little very little but you notice it and its nice(carbonated=Sparkiling). If it doesn't carbonate , don't worry , its high alchohol so it keeps a long time in the bottles
Be prepared , it could have as much as 13% alchohol by Vol. It gets better over time so taste some every two weeks to see its quality imp[rove then when its how you like it , get fugged up big until its gone!
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