The Horchata is still a work in progress and not quite where I like it, so I can only give you some direction and not exact. My first batch is actually my favorite of what I have made.
This is based off of a simplified Horchata recipe>
~ 1 gallon batch
(4) cups long grain white rice. (Short is probably better)
(4) ~5" long fresh cinnamon sticks
(4) teaspoons Lime zest
Blend rice until powdery. Do in small increments to make it easier.
Add lime zest and cinnamon sticks to blender and blend until cinnamon is powdery.
Remove contents from blender to bowl. Add ~ 8 cups of water and stir until there are no dry clumps.
Place bowl in refrigerator for several hours or overnight.
Strain water through fine sieve. Press sieve frequently to squeeze out as much milky water as possible.
Blend ~ 3.5 Lb honey into water mix. Top up to 1.25 gallons total volume. That should yield ~ 1 gallon after racking.
OG of ~1.098 Yeast is SafAle US-05 will likely finish dry
You can up the honey to ~ 4 Lb and with proper nutrients it will likely finish at ~ SG 1.010 - 1.020. It usually stops with some sweetness left but I have had it go dry on me. You can't guarantee where the yeast will stop, so I will usually go with the lower honey, stabilize and sweeten as you like.
3.8g Go-Ferm into 76ml spring water
~ 6 grams SafAle US-05
4.5g Fermaid-O ( 4 installments of 1.1g each)
Edit: As you don't know what might come along for the ride with the rice, I would always hydrate my yeast and have proper nutrients so it will out compete other yeast. Also, rack and stabilize it as soon as it is finished as you could have other rice borne critters that want to eat on your newly fermented mead and lees at the bottom.
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