Tangerine Cinnamon & Clove Mead (Metheglin); Mead Batch #1

1 gallon batch

* 3.25 lbs honey
* 1 tangerine (cut in eights, rind and all)
* 1 small handful of raisins (25)
* 1 stick of cinnamon
* 1 whole clove
* 1 teaspoon of Fleismanns bread yeast
* Balance spring water to one gallon

Process:

Use a clean 1 gallon carboy, Dissolve honey in some warm water and put in carboy.
Wash orange well to remove any pesticides and slice in eights --add orange. Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. Shake the heck out of the jug with top on, of course.
When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast.
Install water airlock. Put in dark place.
After 2 months and maybe a few days it will slow down to a stop and clear all by itself.
If you wait long enough even the oranges will sink to the bottom but I never waitied that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80).

from: Joe Mattioli's Foolproof Ancient Orange, Clove, and Cinnamon Mead