Made my second mead up today and here is the recipe I came up with:
Valley Brew's Orange Blossom Cyser
<TABLE style="WIDTH: 289pt; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 width=385 border=0 xtr>
<COLGROUP>
<COL style="WIDTH: 289pt; mso-width-source: userset; mso-width-alt: 14080" width=385>
<T>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 289pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" width=385 height=20>4 gals Natural Apple Juice</TD></TR>
<TR style="HEIGHT: 12.75pt" height=17>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 12.75pt; : transparent" height=17>14 lbs Orange Blossom Honey (not heated)</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>3 tabs Yeast Nutrient, 2 tsp Yeast Energizer</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>
7.5 oz California raisins, 5 oz California dates</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>5 oz Zante Currents, 3 oz dried cherries, 3 oz dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl23 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>
10 grams Lalvin D-47 yeast (rehydrated and pitched after 15 mins)
Honey was not heated just warmed up to get it out of the container. The fruit (no SO2) was chopped up very well and added after make up was complete and SG was taken.
Starting SG 1.128 @ 78 Degrees</TD></TR></T></TABLE>
Valley Brew's Orange Blossom Cyser
<TABLE style="WIDTH: 289pt; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 width=385 border=0 xtr>
<COLGROUP>
<COL style="WIDTH: 289pt; mso-width-source: userset; mso-width-alt: 14080" width=385>
<T>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 289pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" width=385 height=20>4 gals Natural Apple Juice</TD></TR>
<TR style="HEIGHT: 12.75pt" height=17>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 12.75pt; : transparent" height=17>14 lbs Orange Blossom Honey (not heated)</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>3 tabs Yeast Nutrient, 2 tsp Yeast Energizer</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>
7.5 oz California raisins, 5 oz California dates</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl22 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>5 oz Zante Currents, 3 oz dried cherries, 3 oz dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD =xl23 style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt; : transparent" height=20>
10 grams Lalvin D-47 yeast (rehydrated and pitched after 15 mins)
Honey was not heated just warmed up to get it out of the container. The fruit (no SO2) was chopped up very well and added after make up was complete and SG was taken.
Starting SG 1.128 @ 78 Degrees</TD></TR></T></TABLE>