I recently made a cheap & easy attempt at a Zombie Killer clone myself;
5 gallons Natural Apple Juice (Kroger, Motts, whatever... just no preservatives)
3# Local Honey (B. Nektar mentions thistle, I just used what the farmer down the street had from his bee boxes)
16oz. tart cherry juice concentrate ('Fruit Fast' found in health section at Kroger)
WLP720 Sweet Mead/Wine yeast
I diluted honey with <1/2 gallon of apple juice and heated to 180F for 5-10 minutes. I guess a lot of guys dont worry about pasturizing the honey, I'll probably skip this step in the future. I added the rest of the apple juice and pitched yeast. Fermented 68F-70F until it was done. Racked onto 16oz of Tart Cherry Juice, slight activity in secondary. Racked one more time onto eisenglass and waited a month or two to clear out.
Results...DELICIOUS, but NOT CLONED
Not that I expected it to be, I was more or less trying to create something similar. Attenuation was higher than I expected. My attempt definitely finished drier than the real deal. I am going to attempt this same recipe with perhaps an ale yeast and see what I get. If that doesnt give me the correct amount of sweetness i'm going to experiment with more honey and/or cherry juice.
**Side note** I noticed the B. Nektar website lists the ABV at 5.5% yet the label reads 7%, Mine finsihed around 5.5%
Let me know if you guys have any suggestions or come up with anything close