Source: Scott James (scojam@scojam.Auto-trol.COM)
Mead Lover's Digest #18, 16 October 1992

Ingredients:

10 lbs honey (clover honey, processed. From local super market chain)
1 can concentrated white grape juice
(condensed for reisling wine; from homebrew shop)
5 gal. water
5 grams dry "Pasteur Champagne yeast"

Procedure:

I let it ferment for 3 months in primary (70F), then bottled; priming
with 1 lb honey disolved in 4 cups boiling water.