The way we are doing the leap year, is going to be a traditional mead. NO BOIL. Just use warm water so the honey will dissolve. We are using 3#'s of local honey (Local to wherever you are) yeast nutrient (per your package directions), Pasture Champagne Yeast and water to make it to 1 gallon. (Increase all ingredients to match your batch size). After Fermentation stops, in a month or so, we are racking to secondary (Transferring to a clean container) with 2 vanilla beans per gallon in the secondary. When it's all clear, bottle and wait till Feb 29, 2012.
That is basically it. The 3 main things with Mead are:
#2. Best Honey you can find.
#3. Time. (YOU MUST LET THIS STUFF AGE... maybe even for years!)
Other than that...It's pretty simple.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.