Looking to revisit my Viking heritage by immersing myself in the art of making mead. Looking at the plethora of mead recipes out there....just do not know where to start. Looking to make one gallon of a high-alcohol, slightly bitter mead. Any formulations that anyone would want to share? Thanks! Stew PS: Many formulas call for small amounts of calcium sulfate and calcium carbonate--> pH adjustment and/or increasing water hardness? Is this necessary?