Marches Mead, born at the April A&S brewing class.
April 10th 2003
3 pound honey
1½ inch ginger root
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried elder flowers
3 long peppers
3 inch cinnamon stick
1 teaspoon grains of paradise
1 gallon water
Spices and herbs were contained in a muslin bag which was added to the honey and water mixture, boiled for 15 minutes and scum removed.  The hot liquid was transferred to a clean, sterile carboy and allowed to cool overnight.
April 11th 2003
One packet of D-47 Lalvin yeast was pitched into the cooled must, specific gravity 1,100.
May 20th 2003
Mead racked off sediment into clean carboy.  S.G now 1,030 still in active ferment.  Dead volume was topped up with ¼ cup honey boiled in 1½  cup water.  Returned to complete fermentation.
July 18th 2003
Mead racked off sediment.  SG still at 1030, mead is clearing, good flavor with sweet finish.
September 9th 2003  
Mead racked off sediment.  SG a little lower at 1028.  Mead is clear with slight bubbles.
December 6th 2003
Mead racked off sediment and into bottles for consumption.