"Create a detailed recipe for Acerglyn, a mead made with 2 pounds of wildflower honey, 1 cup of grade B maple syrup, 1 gallon of water, Lalvin D-47 yeast, and appropriate yeast nutrients. Include step-by-step instructions for sanitizing, dissolving honey and maple syrup, fermenting for 2-4 weeks, racking, aging for 6-12 months, and bottling when clear. Use imperial units."