Once I free up some carboys, I want to make a 2 gallon batch of traditional mead as best as I can. I realize this will be subjective, but I'm looking for interesting suggestions. I like my meads semi-sweet to sweet, so I need suggestions for the fermentation honey as well as the backsweetening honey. Outside of that, I'm open to really any flavor profile. I hear really good things about tupelo but I wonder if there is something even better or a blend that some developed to be really special. Any suggestions are appreciated!