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Interesting. I must examine my own recipes and methods, for I have made more than ten meads and none have truly cleared in less than 8 months. Many have taken more than a year to become crystalline, and a few have simply refused to become crystalline.

I'd use a recipe such as this one http://www.utahpagans.org/SVUUS2010.html and about 18 months down the road add some peppermint extract such as these http://www.nielsenmassey.com/vanillainformation.htm before bottling.

I'm with the others who are suggesting that you skip the lemons. Real lemon extract (or any extract) is a nice way to go. Nielsen-Massey products are wonderful: http://www.nielsenmassey.com/vanillainformation.htm

I bought gallon size quantities from these guys: Dutch Gold Millers Honey Smiley Apiaries All three were great. I'll do the second two again when I want sage, orange blossom or tupelo.

Apparently I've been very lucky. I've made more that 15 five gallon batches and have often aged in secondary with lots of head space for more than a year without incidence. A good friend invited me over one day to see if I could "rescue" a mead she'd made and then forgotten about. It was...

We have an orchard outlet in front of our church which sells apple and peach blossom honey during the late summer. The honey is nice and I have made made many gallons of mead from it. The taste is quite variable from year to year, typically golden to deep golden, it crystalizes fairly quickly.