Source: Kirk Williams (williams@tsasa.lanl.gov)
Mead Lover's Digest #289, 10 April 1994

Ingredients (1 gallon):

1.5 lbs black honey
1 lb clover honey
1 lb blackberries (frozen)
pectic enzyme
ale yeast
bentonite

Procedure:

I used a black honey, a honey which bees cultivated from I believe
thistle (which grows in abundance in the fall monsoons here in Los
Alamos). Boiled for 20 minutes, skimming the surface. Added 1 lb
blackberries (used frozen), pectic enzyme, let ferment 2 weeks,
strained, let ferment some more, maybe for 2 months or so (high
fermenting temps, roughly 70+), added 1 lb of clover honey and fermented
to completion.