"Create a detailed recipe for Apple and Pear Mead (Apple & Pear Melomel) including ingredients and step-by-step process. Use imperial units for measurements. The recipe should include 4 liters of organic apple or pear juice, 720 grams of French acacia honey, water to top up to 5 liters, yeast energizer and nutrient as per package instructions, and Lalvin EC-1118 or similar mead yeast. The process should cover combining ingredients, measuring original gravity, fermenting at 18-22°C for 2-3 weeks until gravity drops below 1.000, pasteurizing, optional back-sweetening to target gravity 1.045, bottling, and conditioning for at least one month."