Need a straight mead recipe

[saramc]

I make that recipe ALL the time, it accounts for about 2/3 of the wine I make.
The Cinnamon/clove version is great cold in the summer, and room temp/warm in the fall and winter.

How does it come out? Most people who 'know' says a mead isnt worth a darn until it's been aged at least a year. That recipe won awards about 36 hours after being bottled, and others since. I now usually make it in 5 gallon batches (about 24 bottles), and have a line of people waiting (some demanding!) for a bottle. In Missouri, it is legal to make wines for personal use, but illegal to sell them without the appropriate licenses. I've never sold a bottle, but been offered $25.00 for one.

I like it made in the EZ-Cap, best, because of the carbonation. The bubbles add a texture that really adds nicely to the flavor!

@mikemojc....how much cinnamon/clove to a 2l version, and when do you add them? I have a cinnamon tea that I would love to incorporate into a sweet mead and see what happens, this particular tea tastes like liquid red hots and is so good. (Harney & Sons Hot Cinnamon Spice)---but I don't know at which point to incorporate and how much should I use. Thanks.