This is a tasty mead but it takes at least a year (two is better) for the flavors to blend and the alcohol to moderate.
5 gallons Apple juice
14 lbs Orange Blossom honey
1t pectic enzyme
In a straining bag:
5 cinnamon sticks
10 green cardamom beans
5 thumbnails of fresh ginger
2 lbs chopped dates
a dozen or so tart apples, sliced and crushed
Hydrate Lalvin D-47 yeast with 2 1/2 cups of 104F water in 1t of Go-Ferm
Add 1/2t DAP to the must prior to pitching yeast. Add 1t Fermaid-K at the end of the lag phase (10 hours of so). Add 1t Fermaid-K at the 1/3 sugar break (a couple days). Add 1t Fermaid-K at 2/3 sugar break.
Oxygenate thoroughly twice a day until the 1/3 sugar break. Stir gently once a day until fermentation is complete.
Add 1 lb dried cherries to the secondary and top with apple juice as necessary.
Ferment at 68F.
This should have a little residual sweetness but if more is desired, add 4-6 oz honey and 4-6 oz apple juice concentrate.