Runner Up Winner at HBX party in Feb. 2012
3.5 pounds Italian plums (pureed and frozen at least overnight)
6 lbs. honey (I used Glorybee clover honey)
1t yeast nutrient
Sweet Mead Yeast (Wyeast 4184)
Pour plum puree into fermentation vessel. Heat 3(ish) gallons of water to a boil, allow to cool. Add honey and stir until honey is dissolved. Pour wort into carboy, add yeast nutrient, aerate for about a minute, and insert airlock. Add yeast when mead wort has reached the appropriate temperature (65-75 degrees F). Insert blowoff tube and cover (to keep out light).
Note: Mead blows off quite a bit.
Once mead has settled, insert airlock, then start racking schedule (which is approximate from brewing day):
15 days - secondary
33 days - tertiary
57 days - quaternary
97 days - quinary
112 days - bottled