Rhubarb Mead - cooking recipe

Ingredients

18 cups chopped rhubarb
1 package champagne yeast
12 cups honey
48 cups water
1 lemon
1 tea bag

Preparation

I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
Prepare yeast as instructed on package.
Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
Stir in rhubarb.
Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
Let sit for 4 to 6 weeks in a dark place with even temperature.
Rack to remove solids.
Repeat if necessary.
Bottle into sterilized wine bottles.