Source: John (The Coyote) Wyllie (SLK6P@cc.usu.edu)
Mead Lover's Digest #214, 24 September 1993

Ingredients:

7 lb Clover Honey
6 (med) grapefruit
1 Tbsp fresh grated ginger
Dash of acid blend. (Worth doing an acid test. Didn't have a kit then)
1/2 oz cascade hops used as finishing hops in a light ale
Pectic Enzyme (tbsp) and sparkalloid added to secondary
Champagne yeast

Procedure:

Mix honey into a couple gallons heated water. Bring to a boil. Skim
scum. Grate peel from grapefruits and juice them. Add peel, hops and
acid blend to boil. Add juice when heat goes off. Cool by adding cold
water. Pitch yeast. Ferment for a month. Rack to secondary. Rack
again, and bottle with 3/4 cup corn sugar.    

um im kind of new to this and i was wondering what the watter content is that u use. when u boil and how much you add. thanx

Usually I make 5-6 gallons at a time. I usually boil the honey in 1-2 gallons of beer.