Here is a recipe that I am going to try ( metric):
Joe’s Ancient Orange Mead
INGREDIENTS (for 3.8 L)
Honey and Fruit (for an OG of 1.112)
1.6 kg clover honey
1 large orange
25 raisins
Spices
1 stick cinnamon
1 whole clove
1 pinch nutmeg (optional)
1 pinch all-spice (optional)
Yeast (for an FG of 1.130 and 11% ABV)
bread yeast use 1 tsp.
PROCEDURE
Sanitize a 3.8-L jug, preferably with a wide mouth. Pour honey into jug. Wash orange, cut into eighths and place pieces (zest, rind, fruit, everything) in jug. Add spices and fill jug, leaving 8 cm of headspace. Put cap on jug and shake. Remove cap and 1 tsp. of bread yeast. Swirl the jug to mix in the yeast and put on an airlock. Keep in a cool place at room temperature (anything 21–27 °C is fine). After a few days of fermentation, when the mixture stops foaming. Add water to top the jug up. Let sit for 2 months. Don’t rack the mead, feed the yeast or do anything during this period. Once the mead falls clear, it is ready. Bottle — without adding corn sugar for carbonation, as you would in a beer — and enjoy.