Heres a mead I like and has some good reviews. By the way I'm a big homebrewer Wines, Ales, Meads

6.5kg Honey
450g dextrose/glucose (grape sugar)
20g Cascade Hops (in muslin hop-bag)
3 pinches each of Nutmeg
1 stick of Cinnamon
125g Raisins (I got some rather nice mixed ones)
25g Fresh Ginger
3 Oranges
1 teaspoon Irish Moss
1 cup strong black tea (for a little tannin)
Oleo Saccharum (see below)
Yeast Nutrient
White wine yeast
70g brewer’s sugar for conditioning

Treat the water with campden tab.

Bring 9 ltrs water to the boil
Add another 7 ltrs and continue to heat as you add the honey (the only reason I can figure for this is that he used this technique to gauge the correct temp for adding the honey)
Simmer for 10 minutes skimming the crap from the surface (this will continue to form but less so).
Chop and add raisins
Simmer gently for another 45 minutes (do not boil).
Add hops in hop-bag
Add skin of Oranges (not pith), and squeeze in the juice 30 mins from the end
Add tea
Add Irish moss 20 minutes from the end
Add grated ginger, spices and hops 15 mins from end

Add Oleo Saccharum
Add dextrose/glucose
Turn off heat immediately

Strain into primary. Top up with boiled and treated water to 20 ltrs.
Cool to fermentation temperature and add yeast nutrient and yeast.

Rack 2 – 3 times in primary (every 2 to 3 weeks as necessary, top up with boiled and treated water to 20 ltrs if necessary. Plan to rack for the first time after initial fermentation is over)
Estimated time in primary – 7 to 8 weeks

Bottle, ready to drink in 3 to 4 weeks, better after 12.

Note: How to make Oleo Saccharum:

I tablespoon castor sugar
Zest of 1 lemon

Use a pestle & mortar to grind the sugar into the lemon zest, leave for 2 minutes minimum for the sugar to absorb the oils. Add whole mixture to mead.

My OG estimate: 1103

My FG estimate: 1024

ABV estimate: 10.5