The following meads are based on recipes from Groennfell Meadery, http://www.groennfell.com the owner Ricky is awesome and will discuss his recipes with anyone who asks (Facebook is the simplest way). My version of their Valkyrie''s choice mead was 850g of tesco finest orange blossom honey which I pasteurised in 1L of water, mixed with cold water to the shoulder of the demijohn, added 1 tsp nutrient (Tronozymol) and pitched half a pack of Lalvin D47. When it was done fermenting I racked off the yeast onto 42g honey which I'd boiled in some water and topped up to the neck of the demijohn, then bottled. It tasted great at this stage and should only improve with carbonation. To make the autumn spice version you blend 3 parts of the above mead with 1 part spice tea. As I was doing a small test batch I made 4.5L mead as above then after priming and topping up I siphoned off 1.5L and added 0.5L tea. 500 ml tea: 10g chamomile, 10g cinnamon sticks, 5g nutmeg, 4g star anise. I steeped it in boiled water for a bit, think it was while I did the racking and priming, then added the primed mead on top and bottled. Spiced mead needs a month in the bottle for the flavours to blend but i'll be tasting the plain one next weekend.