Sorry for the delay, I’m just now getting back to this! Here’s my recipe including some notes that probably don’t even need to be there:

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I've made up some of this as I go, and I'm not a very experienced mead maker. Hopefully you don't mind my verbose recipe! Let me know if you try it, I'd be curious to see what you do differently and what kind of success you get!

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Ingredients (One Gallon)

The Must

• 3.5 lbs Clover Honey (I used Kirkland)
  
• 1/2 Cup (US) Molasses (I used Grandma's Original)
  
• 3 Cinnamon Sticks, approximately 3 in/7.5 cm long
  
• 1 Teaspoon Ground Ginger (dried ginger root may be better if available)
  
• 1/2 Whole Nutmeg
  
• 1 Heaping Teaspoon of Whole Cloves
  
• 10 Whole Allspice Berries
  
  Yeast and Nutrients
  
  
• Lalvin D47 (I used a whole packet, but that's definitely unnecessary. I meant to only use half but in my excitement I rehydrated the whole thing.)
  
• 8 Grams Fermaid-O (Following a nutrient schedule)
  
  

  Process
  

  
  ^(SIDE NOTE BEFORE CONTINUING:) ^(I used my home's tap water for this batch. I have very hard water, but it is clean and I drink it regularly from the tap. I like the flavor and I figured if there would be any off-flavors from the water itself, it would be masked by the spices in the must. I did some research beforehand and I actually discovered that my region was settled so heavily by German immigrants partially because the local water made for great brewing. Everybody has their own opinions about using tap water for brewing, so use whatever water you feel would suit you best. Here is a) ^(GotMead forum thread) ^(about hard water and mead making if you are interested.)
  
  

1. Sanitize all equipment (Should I even say that?)
   
2. In a stock pot, bring one gallon of water to a boil. Boil gently for 20 minutes to remove chlorine/chloramine if using tap water (see note above) or dissolve half of one campden tablet in water and wait 24 hours before bringing water to a gentle boil.
   
3. While the water is heating up, coarsely crush/crack cinnamon, nutmeg, and allspice berries. Combine with ground ginger and whole cloves and sniff them for 10 minutes set aside.
   
4. Once the water has gently boiled for 20 minutes (or has reached a low boil if tap water is not being used), add the spice mixture to the water and begin making a strong spice tea (use a fine mesh or muslin bag if desired). Reduce to simmer for 30-40 minutes or until desired strength is achieved. Taste occasionally, I made mine fairly strong (it should smell amazing at this point).
   ^(In the final 10 minutes or so, I added two bags of) ^(Twinings Pumpkin Spice Chai) ^(to try to bump up the spice flavor and add some tannins. This is totally optional and I'm not even sure how much of a difference it will make in the long run.)
   
5. Remove from heat, and measure out 3.5 lbs of honey in a separate large pot. Add enough spice tea (straining out the large chunks) to just thin out the honey so it can be poured into your fermentation vessel. Do the same with 1/2 cup of molasses (If you have a big enough vessel, you can do them both at the same time. I did not, so I mixed mine in batches. You could also add the honey and molasses directly to your fermentation vessel and add in some of the hot spice tea to dissolve).
   
6. Hydrate the yeast in your desired method. ^(You go, Go-Ferm guys)
   (I used a bit of the honey and spiced tea mixture.)
   
7. Pour your spice tea into your fermentation vessel, straining through mesh or a sieve, until it is just under your desired fill line. Cover and shake or stir to both cool off the must and aerate.
   
8. Take a hydrometer reading.
   Target OG: 1.135
   ^(My OG was around 1.136)
   
9. If your must has cooled enough, pitch your yeast and add Fermaid-O per the nutrient addition schedule.
   
10. Stir or cover and shake so that everyone gets to know each other.
    
11. Insert airlock (or consider a blowoff tube) and place in your favorite fermentation spot.
    
12. Degas and add nutrient as needed.
    
13. Once fermentation is complete (verifying with hydrometer), rack to secondary over one campden tablet.
    Target FG: 1.035^(ish)
    
14. Taste to see if additional spices are needed. If so, add spices to fine mesh bag and place in secondary fermentation vessel. Taste frequently as not to overpower the flavors. A spice tincture can be made as well for more controlled spice additions.
    
15. Bulk age or bottle. Enjoy when the air gets cool and there's pumpkins in every store!