With me restarting one of my interests, I thought I’d share the basics of how to get started. Though this information can be found through scouring forums and watching enough youtube videos, I thought I’d put it all here. These are the lessons I have learned about making mead.
What Not to Do
First, resist the urge to get a gallon jug, a balloon, a jar of store-brand honey, and some bread yeast. Though this can produce a functional drink the results will be less than stellar. You want better ingredients and, if you live in a place like Texas, wild honey of better quality should be readily available at a reasonable price. Bread yeast will ferment but Champagne yeast is recommended (there are more expensive yeasts, but Chanpagne yeast is the best balance between price and results). Carboys, stoppers, and airlocks are all easily bought at a local homebrew store or through online means.
Unless it is your intent to make a “cyser”, do not put fruit (if you want to add fruit) to the first fermentation. Instead, siphon the material into a second carboy for the second fermentation and add the fruit then. With the Vigilante’s first attempt at doing mead semi-professionally, one gallon of “dry” and two gallons of fruit mead will be the result (still debating what fruits to use).
Also, should you intend to make a “cyser”, use real juice. If a juice contains preservatives or anything that sounds like it belongs in a chemistry kit then don’t use it. Some of those can interfere with the yeast o even kill it.
All that said, if you want to give it a shot then get some good honey, some premium yeast and some affordable materials and get to it.
Questions can be asked in the comments below.