"Juniper-Fruit Hydromel (Floral & Tart Variation) - Berry-infused summer mead with hibiscus or hawthorn for wild Nordic fruit flavors. Ingredients: 1 gallon spring water, 2.3 lbs wildflower honey, 1 oz dried juniper berries, 1 oz dried hibiscus flowers or 2 oz hawthorn berries/flowers, 0.5 oz meadowsweet, 0.5 oz yarrow, 4-5 raisins, 1/4 to 1/2 cup wild mead starter or 1 packet Lalvin D-47 yeast. Directions: Warm 1/2 gallon water and dissolve honey. Combine with botanicals, raisins, and yeast/starter in carboy. Top with remaining water. Airlock and ferment 1 month in warm, dark place. Rack off lees 2-3 times every 2-3 months until clear. Bottle and age 6-12 months. Notes: Semi-sweet, piney-tart, 7-9% ABV. Wild starter: ferment raw honey, water, and berries 5 days separately. Swap hibiscus for local berries if desired."