5 gallon JAOM recipe (Joes Ancient Orange mead)
17.5 lb of honey
5 whole oranges cut up into 1/8th pieces
10 whole clove
1 1/2 tsp nutmeg
1 1/2 tsp all spice
5 cinnamon sticks
2 individual packages of "fleischmann bread yeast"
Mix all the ingrediants except the yeast and mix very very well and shake about to mix in plenty of oxygen. Sprinkle the yeast in the carboy on top, add airlock and then leave it alone for 4 - 6 months. The fruit should settle to the bottom. Once it it does or the 4 -6 month time passes then rack off the fruit and lees. Let it clear further in secondary over 30 days and then bottle.
The one gallon recipe can be found here: Joam recipe click here
If you can purchase a nice verietal honey like meadowfoam or orange blossom or... The you can do a traditional mead recipe like:
15 lb honey
100 golden raisins chopped fine
5 tsp yeast nutrient
2 1/2 tsp yeast energizer split into 4 parts feed every 24 hours starting with yeast pitch
Yeast: 1 package of Lalvin K1-V1116 rehydrated per package directions.
Again mix very well and leave this sit untill there is 1/2 inch of leese on the bottom and rack to a new container. repeat that untill no more lees collects at the bottom. When done you should have a gravity reading with your Hydrometer of 1.000 or lower. When the mead is really clear add the following:
5 crushed camden tablets
2 1/2 tsp of potassium sorbate
2.25 lb of honey
The camden and sorbate keeps any residual yeast from fermenting more and the 2.25 lb of honey should bring your gravity up to about 1.015 which I would consider a semi sweet/sweet mead.
Those are my suggestions. Let us know what you try.