In advance, prepare the yeast starter to activate the yeast.
Place the Honey in the initial fermentation vessel or bucket and make up to 4,5 liters with hot water. Stir well with a wooden or plastic spoon until the Honey is dissolved. Cool down to 21° C and add the tanin, nutrient and accid. Stir well to dissolve. When properly dissolved, add the activated yeast. Cover closely.
After seven days, rack into a demijohn. topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment to completion. Rack from the lees in due course when the mead falls star-bright.
You do not have to use one type of Honey. when you expiriment with different type trough one another, the taste of the mead will be different.