Source: Roger Locniskar (loc@bostech.com)
Mead Lover's Digest #11, 8 October 1992

Ingredients:

7.5lbs Citrus Honey (Orange Blossom is the best or whatever)
25-30lbs Plums (halved and pitted is best, but at least halved)
3-4 tsp. Yeast Nutrient
1 pkg Pectic Enzyme
1 pkg Champagne Yeast
Acid Blend (you'll need an Acid Testing Kit too)

Procedure:

The Day Before:
Start the yeast the day before you start the mead using a standard yeast
starter of orange juice, water, sugar and yeast nutrient.

The Day of:
Make sure the plums are at room temp. Do not heat them to do this, just
let them come up to room temp naturally. Dissolve the honey in 2
gallons of water, do not let it boil, just get the water hot enough to
dissolve the honey. Combine the plums, honey water, yeast nutrient,
pectic enzyme and 2 more gallons of water in a large open primary
fermenter. Mix well. The original gravity reading should be between
1.080 and 1.090. Add the yeast, stir it up, and cover lightly. Stir
the fruit down twice a day.

Some Days Later:
Check the gravity after about 5 days. When the gravity reaches 1.020,
rack and press the must into a sulfited glass secondary fermenter and
add 1/2 camden tablet per gallon of must to prevent oxidation. Fit a
fermentation lock on the bottle and let it rip.

When the gravity reaches 1.000 rack again into a clean sulfited carboy,
again adding 1/2 camden tablet per gallon for the same reason.

When the fermentation stops, let it sit for a few days to let the lees
settle out. Rack into a clean sulfited carboy adding 1 camden tablet
per gallon of product and fine with a Bentonite mixture. Let this sit
for 10 days. Rack the final product (leaving the lees behind as usual)
into a clean sulfited carboy and let bulk age for three months. Test
the acid level at this point using an acid testing kit and adjust the
acid to a level of .55. The kit will tell you given what your acid
level is at how much to add. If you have a spare frig you can put the
carboy in, the last month of the bulk age put the mead in the frig to
chill proof it.

Bottling:
Filter the mead with fine filters and bottle. Let bottle age for at
least 6 months (1 year is better). Enjoy.