• hopefully combine the delightfully aromatic and frosty buds of Lemon Skunk with the relatively high CBD/CBN-to-THC ratio (coucklock!) of the NL#5

• hopefully create a 50/50 indica/sativa combining the heady high of the Hornby with the higher-yield and delightful aroma of Lemon Skunk

• hopefully create another 50/50 indica/sativa with the double-whammy of heady high of the Hornby and the *mellow* body high of the NL#5

herbaceous glory, flowers delight
citrus pine notes, my mind takes flight
the curious tickle, the bronchials dilate
a pleasant numbness... now let's fill my plate!

• Prepare a starter-culture by dissolving a tablespoon of molasses into a cup of lukewarm soy milk. Add a few teaspoons of yeast (how much depends on the results you want, starting with just one teaspoon tends to cause less yeasty/musty odours/flavours in the final product, but starting with say a tablespoon tends to cut down fermentation time).
  
• Wait a day. The starter-culture should be kept in a warm place (say on top of the fridge) while waiting.
  
• Mix together in a large fermentation vessel (say a 5-gallon bucket with a water-trap CO₂ exhaust mounted on the lid) 1 part honey to 5 parts water
  
• You can boil the water/honey mixture if you want to minimize the likelihood of bacterial contamination, but it tends to rob the mixture of that special honey bouquet - besides, a properly prepared starter-culture will ensure fermentation takes off so rapidly no other bugs can survive
  
• Add the starter-culture. If you boiled, make sure the mixture is room temperature before doing so.
  
• wait wait wait... fermentation could take anywhere from a week to two weeks... anything longer than that and the process has stalled for some reason - if so, try again from scratch. Oh, yeah, the honey used should have no preservatives of any kind, they tend to kill yeast.
  
• Filter the brew... or at least decant it, careful not to carry over any yeasty dregs, then let that decanted mead settle for two more weeks, decant it again, and it should be relatively clear. Try not to expose to too much oxygen during this time, as it promotes the formation of vinegar.
  
• Should be just about ready and fit to drink by now... enjoy!
  
• For variation, one can macerate herbs/spices in the clarified mead to flavour it. Experiment, see what works for you. Some herbs/spices are best added at the beginning of fermentation - hit Google for specifics.

• Rig up a still - the 'net is full of examples of how to achieve this, personally I use an organic chem set, a basic distillation configuration with a tall fractionating column and thermometer in the top, water-cooled vapour condenser
  
• You want to heat the boiling vessel to just above the boiling point of ethanol - too low and very little if anything will come over into the receiving vessel - too high and a lot of water comes over with the ethanol
  
• Throw away the first 25mL - it's mostly methanol and simple aldehydes & ketones
  
• distill distill distill...
  
• Keep an eye on the thermometer, it will become *very* obvious when to stop distilling - the temperature will jump from 79 C or so very suddenly to 84 C or so - STOP! Anything past this point is mostly isopropanol and the more complicated and bitter-tasting volatile hydrocarbons.
  
• It tastes best when aged in glass, as little exposure to oxygen or light as possible, for at least 3 months - sooner than that, unless you're distilling skills are way-advanced it tastes rather sharp
  
• If distilled with due care, it should be at least 180 proof (90% v/v). This for some is chokingly, explosively strong (literally too, 90% ethanol is darned flammable, like gasoline). If so, dilute 1 part full-strength honey brandy to 1 part water, this brings it down to 90 proof (45% v/v), which is close to the 80 proof (40% v/v) that most commercial liquors retail as.

• Take properly aged undiluted Honey Brandy, and stuff about 20 heavenly-blue morning glory flowers into the bottle (that's 20 flowers to about 500mL of full-strength honey brandy)
  
• Let age in a cool dark place for at least a month - it develops a nice rounded floral taste & aroma, the honey brandy takes on an attractive hue from the flowers
  
• Chill, serve with filtered water and sugar cubes, let the drinkers dilute & sweeten to their individual tastes (similar to absinthe, in fact I use an absinthe spoon for this)
  
• Each shot of this stuff contains about half a milligram of LSA - effective dosage varies wildly from person to person, try half a shot at first, wait 90 minutes before deciding you need any more...