Add the rest of the water and the sugar-lemon water from the small kettle into a big pot.
Add fresh yeast to lukewarm water or instant dry yeast for 108F (42C) water.
Cover the bucket with cloth or paper, and let rest overnight. The next day pour your mead into glass bottles and use a sieve to strain out the lemon peels. Add 3-5 raisins to each bottle and transfer them to the fridge.
Type of sugar affects the color. With just brown sugar you get a darker tone and with just white sugar you get a golden drink.