What I have brewed isn't traditional mead according to the BJCP Style Guidelines, but more Melomel.   My last batch of mead was liked by friends, so I thought I'd make some more;

DM's 2nd attempt at mead

This is exactly like my 1st attempt, but with cider yeast instead of beer yeast.

2 large jars of honey (906g total).  

2 litres of apple juice (clear).  

2 lemons

Add the apple juice to a clean demijohn, then honey using a funnel.   Juice the lemons & add that.   Rinse out honey jars with very hot water into the demijohn then top up with this very hot water - to make 4.5 litres - to help dissolve the honey.

When the mixture has cooled a little, add cider yeast & fit an airlock.   I used cider yeast as I didn't want a wine-strength drink & I had a sachet lying around, I wanted something that would be drunk in a similar way to beer.   My estimation is that it makes a drink equivelent in alcohol to a strong beer (maybe 6-9%).

DM's 3rd attempt at mead

As above, but swapping the 2 lemons for 2 grapefruit.

Both meads took ages to ferment due to the house they were kept in being mostly unoccupied & therefor mostly unheated.   I forced them towards the end by directing the flow of air from a radiator around them by making a newspaper jacket.   This got them very warm indeed & I suspect they will be well attenuated.

Verdict on bottling: Both meads have a fruity, sweet smell.   The grapefruit one definitely smells of grapefruit.   I didn't taste them as they made exactly 4 x 1 litre bottles with none left over for sampling.

Verdict after 4 months: Both meads are dryish, with a citrus acidity.   The grapefruit one is very subtly different to the lemon one & more generically citrus than specifically grapefruit.   They are going down well with friends, so another couple of good brews.