This is my favorite of my mead recipes, now in an easy balloon wine version! It involves one more step than the other recipes, which is boiling.
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2.2 lbs. Honey
water to 1 gallon
Put honey and water in a stock pot. Bring to a boil. Let simmer for five minutes. Let it cool. Place the mixture in your container. Making sure everything is at room temperature, add your yeast. Put a balloon with some pinholes in it over the container. Ferment.
Fermentation might take up to 30 days, but the balloon mead should clear very fast.
1.) Try using pasteur champagne yeast for great results.
2.) During the boil you can throw in a sachet of black tea to add tannins for more body, but not necessary.