Sanitize all equipment that will come into contact with your mead.
Roughly chop the flowers, removing as much green material as possible.
Put about a half gallon of water into the big pot with the flowers and bring to a boil.
Once it comes to a boil turn off the heat and let the flowers steep for at least 20 minutes or so.
While the water is still warm add the honey and stir it until it dissolves.
Use a funnel to pour the “must” into the one gallon jug.
Add the golden raisins and ½ lemon, thinly sliced.
Top off with pure (non-chlorinated) cold water, leaving a few inches of head space.
Add the champagne yeast, making sure that the temperature of the “must” is 90°F or less (preferably 75°-80°F). Use a thermometer if need be, and when it’s cool enough add ½ package of yeast (refrigerate the other half for later use).
Cap the jug and shake it for a minute or two to distribute the yeast.
Put the rubber stopper with airlock (filled halfway with water) on the top of the jug and wait for the bubbles to start forming.
It should be bubbling vigorously by the next morning. All the flower petals may start to bubble up towards the top of the jug, just stir them around a few times throughout the first day or two with a sanitized butter knife or chopstick if need be to get the bubbles out.
Let it ferment in a cool dark place for about 4-6 weeks, or until it completely stops bubbling.
Once it’s done fermenting you can bottle and age it.
Notes
Let Wildflower Mead age for up to a year or even longer.