Source: RON.admin@admin.creol.ucf.edu (RON)
From: Mead Lover's Digest #269 22 February 1994

Ingredients:

1/2 gal Motts apple juice
1/2 gal Fresh Apple Cider
10 lbs Clover Honey
5 tsp yeast nutrient
3 tsp acid blend
1 - 12 oz pkg frozen Blueberries
1 - 12 oz pkg frozen Raspberries
2- 12 oz pkg frozen Blackberries
1 lb fresh Strawberries
1 lb+ fresh Cherries - pitted
juice of 1 orange
1/4 orange peel (boil)
1/4 orange peel (fin)

Procedure:

Macerated fruit and cider in blender, boiled everything for 45 min,
added yeast nutrient and acid blend last 5 min. Ice bath for around 30
min. Poured the wort (must?) through cheese cloth and ran boiling water
through it and squeezed the remainder out. Used a M&F Ale yeast starter.
4 weeks racked - tasted like cough syrup, acidic. 8 weeks bottled with
1 cup same Clover Honey above to 4.1 gal of secondary - had a dry fruity
port taste. 6 months later - low carbonation, fruity, very tasty. 1
year - carbonation varies from bottle to bottle, very tasty has a
Lindermans Framboise Lambic (sp?) taste and carbonation. 2 years &
2months later had last one. Carbonation was little low for my liking
but a very good after dinner mead with desert. A must to repeat, no pun
intended.

Specifics:

OG: 1.070
FG: 1.000