I brewed up my first batch of mead last weekend. I based it on Charlie Papazian's red raspberry recipe, but used Costco ingredients and upped the quantity to use as much of them as possible.
22.4 lbs. clover honey (they come in 6 lb. jugs)
12 lbs. berries (frozen mix of red raspberries, blueberries and marionberries, in 4 lb. bags)
1 packet Montrachet yeast
Should yield 6 gallons.
Add honey and fruit to 1 gal. water. Heat to 140F and hold for 60 minutes. Fill each of two 6 gal. carboys with 1 gal cold water. Pour must into each carboy and top off to make two 3.5 gal. carboys. Rehydrate yeast and nutrient and pitch at 74F. Ferment for two weeks, then rack both carboys to one 6.5 gal carboy, leaving the fruit behind. Purge with CO2 and ferment at 74F until fermentation appears complete. Repeat racking procedure again and store at 74F until clear. Bottle.