Possibly my best mead was an Elderberry. I took approx 2 lbs of fruit, threw it in a pot, mashed it up with a potato masher, cooked it down and added just enough sugar to take the sour edge off. I then strained it thru cheesecloth. With the juice (approx 1.5 cups) I added in 3.5 lbs of honey (to compensate for the sourness of the elderberry) added about a half gallon of water and brought to about 170 degrees. Let cool to 95 degrees and pitched montrachet yeast. Poured into a gallon carboy and topped off with water. It fermented quickly and cleared beautifully. %alc was 13.8%. Was on the sweet side, but very complex. I'm entering it into an amateur wine makers competition this winter. It will have aged only 4 months.