Making mead is super easy, lots of fun, and gets you drunk. I encourage every one to give it a shot.
  1. Gather all your ingredients and equipment.
    For this project I have scrounged up a gallon jug, an air lock and stopper that fits the jug, three cups of honey, 2.75 quarts of water, some blackberries and strawberries, a packet of white wine yeast, and a gallon pitcher to mix the water and honey in. The honey is a monthly collection of my own honey from bees I keep, and a couple smaller jars of honeys that had been given to me as a gift. I love getting honey as a gift. Seriously. It lets me do stuff like this.
  2. Wash your stuff
    Wash everything. Tools, jug, fruit, every thing. Cleanliness is important. Sterilizing you equipment won't hurt, but personally, my experience has shown that just being clean is the most important. If you are clean, things work out.
  3. Cut the fruit and put it in the jug
    You want it in with the mead for primary fermentation. This is actually one of the ways to spontaneously start fermentation. There are yeasts that live on the skin of the fruit.
  4. Measure the water and honey
    I use a ration around 1 part honey to 4 parts water. Here it is 1 cup honey to 1 quart water, give or take.
  5. Start the yeast in the water
    This is done by pouring the yeast into the water to rehydrate, if you are using dry. I recommend dry white wine or dry champagne yeast for mead. Most dry yeasts take 15 minutes to rehydrate. You then want to vigorously stir the yeast in order to oxygenate the water. This will help the yeast get started on the honey.
  6. Mix the honey and water together
    When you add the honey, you are further oxygenating the solution by stirring and the yeast get introduced to the honey they are going to start eating.
  7. Add the honey water to the fruit
    Once you have completely dissolved the honey into the yeast water mixture, pour it into the fermentation jug with the fruit.
  8. Top with an air lock
    The air lock allows the CO2 produced by the yeast to escape and outside air will not be able to get in. The CO2 escaping the airlock is how you tell the yeast has started up. Some times it can take a while to start. If it hasn't started by the next day, you may want to look into adding a new yeast starter.
  9. BOOM!!!! MEAD, Bitch!!!
    You have just made mead.... Well it will be mead when the fermentation is done and it has some time to age up. Some times people drink it when it is young and sweet. Young being a month or so. Others like to wait till it ages for a couple years.