Seems like our home brewed mead here in Finland
differs from that described above. Surprisingly, Finnish mead is not necessarily alcoholic
! And we don't use honey but sugars.
Bring 2 litres of water to the boil. Mix sugars with boiled water. You may replace white sugar with brown one if you want to have darker mead. Add rest of the water and ensure in the end the temperature meets the requirements of rising powder (i.e. ~37C). Add rising powder. Extract juices from lemons and add juices to the pot.
Let the mixture stand still until the next day.
Embottle the mixture and add a tablespoonful of sugar into each bottle. You may also add few optional raisins if you want to. Don't screw the corks too tight because the pressure inside the bottles will increase.
Mead will be ready for drinking after 3 days if you keep the bottles in the room temperature (~20C) but it will take about a week if you store them in cold. Mead should be consumed within a week.