With the itch to brew, but enough homebrew beer to last for months I thought I'd make another mead.   My previous meads have gone down well - lemon & grapefruit - so now was time to do another variant.   With lime being to close to lemon to taste the difference I feel, I plumped for cranberry.

I used the yeast from the bottom of a bottle of Extra Coffee Stout.

2  jars of honey (425g each).  

1 litre of apple juice (clear).  

1 litre of cranberry juice drink.

2 teaspoons citric acid.

Add the apple juice & cranberry drink to a clean demijohn, then honey using a funnel & then the citric acid.   Rinse out honey jars with very hot water into the demijohn then top up with hot water - to make 4.5 litres - to help dissolve the honey.

When the mixture has cooled a little, add the yeast & fit an airlock.   I used beer yeast as I didn't want a wine-strength drink & 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%).

Verdict after 3 months: a smooth, sweet drink with plenty of body.   Honey dominates.   A little bit too much like mixed fruit flavoured fizzy pop to be taken too seriously.   A pleasant drink however.