Ingredients:
10 k (20 lbs) honey
10 l (10 qts) water
1cup dried hops
1 tablespoon dried juniper berries
8 teaspoons wine yeast

Pour honey into stainless steel or enameled pot, cover with spring water, mix well and bring to a boil on low heat. Place hops and juniper berries into a linen bag and drop into boiling honey-water solution. Skim off scum and continue to boil until no more scum forms, about 1/2 hour. Cool solution to 85F/30C, add yeast, mix well and pour mixture into a glass carboy. Close bottle with cork, run a small hose or glass tube through the cork, one end of which is placed in a jar with water. This will allow the release of fermentation gases. Keep the fermenting carboy in a warm spot for about 3 weeks. As fermentation comes to an end, a deposit will form at the bottom of the carboy, decant mead into another carboy, stopper and keep at same warm temperature for about 3 months. Decant again and pour into an oak barrel. Close barrel and set in a cool spot. To obtain strong mead, age up to 5 years.