Source: Microburst Brewery (Forrest Cook (cook@stout.atd.ucar.edu)) and
Jon Corbet)
Mead Lover's Digest #123, 1 May 1993

Ingredients (7 Gallons):

9 Lbs of mesquite honey from Tempe, AZ
2 Tbsp gypsum to harden up the water a bit
1 4 ounce bottle of Madagascar vanilla extract

Procedure:

Vanilla extract added after the must cooled. I think the yeast was a
Canadian champagne yeast with a french name.

The unfermented beverage tasted great, it's been bubbling away for over
a month. I don't know how many vanilla beans are in one bottle, but I've
heard that they are rather potent.