Quote: The Finnish Beekeepers Association does testing on 140 brands annually. Right now, a Turkish honey has been pulled off the market in Sweden, and they suspect that some of it has been sold in Finland too. The Finnish food safety authority Evira is investigating. Domestically produced honey has stricter standards than EU produced honey, and is monitored more closely.
@superchemicalgirl I found a smaller recipe for mead of the Finnish Beekeeper Association's pages.
450g (1 pound) honey
4 liters (about 1 gallon) water
2 lemons
a dash of yeast (brewers yeast I suspect)
Boil a part of the water and pour it on the honey. Add the rest of the water and the juice from the lemons to the mixture. Add the yeast (about a fifth of a teaspoon) to the lukewarm mixture. Let it ferment in room temperature over night. Filter and bottle. Let it develop in room temperature for 3 days or refrigerator for a week. Don't use a too tight cork, as pressure will build up. Consume the ready mead within a week.