I'm trying this recipe after my first honey harvest. I pulled it from the book The Art of Russian Cuisine by Anne Volokh

MEAD

1 1/2 pounds honey

1/2 tsp ginger

1/4 tsp nutmeg

1 inch stick cinnamon

2 whole cloves

1 egg white, lightly beaten

2 tsp active dry yeast

Bring the honey and 3 qts water to boil in a 6-qt pot. Simmer 15 min. Lower heat and add spices and egg white. Simmer 1 1/2-2 hours or until liquid is decreased by 1/4.  Remove from heat and cool to 80 degrees F. 

Strain through 2 layers of cheesecloth into a jar that has a tightly fitting cork. Rub the yeast with 1 TBSP of the mead, then add to the jar of mead which is now 76-78 degrees F. Stir, cover with a warm cloth folded several times and keep in a warm place 76-78 degrees F. (don't cork the jar yet)

The mead will stop fermenting in 15-20 days. Cork the jar and leave for 6 months in a cool cellar or basement. Wait, 6 months!

Pour mead into a pot, trying not to disturb to sediment at the bottom, then strain through 4 layers of cheesecloth, then through a cotton flannel cloth that has been rinsed with boiling water. Bottle and serve!