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I boiled it with a small amount of water on high heat for 20 minutes in a big pot. When I say big I mean big. About 3 times the volume of the honey. It will foam allot. Doing that will make you lose some honey tones but gain caramel flavors.

Well it time to get some pictures up. this is my current projects. Two 20 liter batches and a 10 liter batch. then we have one i just bottled. It says "philosophi mead" (translated from Swedish)

Oh when the ferment is done i will ad cinnamon and vanilla

I think you might try cooking the parts of the honey to get some caramel flavors I have a batch of apple pie mead that i set last night. I cooked half of the honey for about 20 minutes then added apples and the rest of the honey and water. (and yeast) Its bubbling right now and smells great

A friend of mine is going to join me on my next mead project. She has elder flowers we will use. Here in Sweden the flowers of elder is used for lemonade and mead. Ps I'm Swedish

You are wrong. Juniper is enbär in Swedish elder is fläder