I just started 1 gallon batches of each about a week ago. The Melomel is recipe designed by Joe Mattoli of gotmead.com. It is designed to be go from pitching to glass in 3 weeks. Therefore, it is a sweet mead. Easier to cover up the bite of some hot alcohol. The Maple cider is a test batch going off of a really basic hard cider recipe. I used maple syrup in place of corn sugar or the like. Anyway here are the recipes:
Grape Mead Melomel:
64 oz. Welch's Grape Juice (the kind with no preservatives)
2 lbs. clover honey
Top off to 1 gallon with spring or bottled water (not distilled)
Lavlin EC-118 or D-47 (1118 is more clean, 47 has more of a wine flavor)
My notes say an OG of 1.064. Which I'm pretty sure is wrong and I just failed to read the hydrometer correctly.
Maple Hard Cider:
1 gallon Motts Apple Juice (no preservatives again...)
24 oz. Maple Syrup
Lavlin EC-1118 (or a Montrachet or Nottingham if you want to cut back on the Maple Syrup and get something closer to an English Cider or German Apfelwein)
Mix one 64oz bottle of apple juice and maple syrup over low heat til fully dissolved, add to carboy or 1 gallon glass jug. Top off to one gallon with second bottle of apple juice.
OG was 1.084.