• 6 lbs. Orange blossom honey
• 3 lbs. Clover honey
• 2 lbs. Wildflower honey
• 3 lbs. frozen cherries (bing, ranier, etc.)
• 4 oz. blackberry extract
• 1 tsp crushed all-spice
• 2 sp crushed cloves
• 2 pkts Dry champagne yeast
• 5-10 oz. lactose

Preparation
Boil all but lactose and fruit extract for 45 minutes. Put in primary glass carboy and fill to 5 gallons. At secondary fermentation, rack off fruit and add extract. At bottling add 3/4 - 1 cup priming sugar and lactose.

Specifics

Style	Mead
Recipe Type	Other
Batch Size	5 gallons
Original Gravity	1.12
Final Gravity	1.02
Boiling Time	45 minutes
Primary Fermentation	Glass, 7 days
Secondary Fermentation	Glass, 14 days
Other Fermentation	Rack off fruit at 2nd Ferm. and add fruit extract
Other Specifics	I don't kow why I waited to add the lactose until before bottling. Tastes great, though! 13% ABV

Comments
A hint darker than a white zinfandel after 9 months in the bottle.