This is a traditional sweet mead that I intend to open when my daughter turns 21.
25 lbs. honey
2 tablespoons yeast nutrient
1 teaspoon acid blend
Prepare 2 gallons of starter beforehand, or pitch slurry from a previous batch. Make sure the starter is well oxygenated. Mix the honey with 1 gallon of water, apply enough heat to ensure a good mix. Add acid and nutrient and well oxygenate. Pitch yeast and move to a corner and forget about it for 3 months. Transfer to secondary and pretend it's a decoration for the next 2+years. Bottle when gravity has at least dropped below 1.010. Try not to drink for the next 19 years.
While I have made meads that are 15%, this is by far my biggest attempt. Chances are there will be stuck ferments and repitchings of yeast, oxygen, and nutrient.
The final gravity is an estimate, the yeast will probably poop out between 20-24%
I'm like a chocoholic, but for booze.