Mead

Here are the basic items needed to make mead:

*  a glass jug or carboy
*  airlock for the above
*  honey, 2.5 to 4 pounds per gallon (US) of container
*  water (or juice, optionally)
*  yeast
*  surgical tubing for siphoning
*  spices and herbs (optionally)
*  fruit (optional)
*  yeast nutrient (recommended)

First, some notes on the items above.  Concerning the jug or carboy, a 1-gallon 
jug typically used to hold apple juice will work well.  Or, you can go to a brew 
shop and buy a 5 gallon (or greater) carboy.  You don't want to use a plastic 
container, because these are gas-permeable and that will affect the quality of 
the brew.

You will need a bubbler airlock (available at a brew shop for a few dollars) and 
a stopper to match your container.  When I was a reckless youth, I simply placed 
the cap loosely on top.  But this too can affect the quality, because it may 
allow bacteria in (that won't kill you, but it might make it taste really bad).

For honey, the darker the better.  If you can get unstrained, unpasteurized 
honey, this is better.  If you use 4# of honey per gallon, this will naturally 
result in a sweeter-tasting mead than if you had used 2.5#.  Any more than 4# 
per gallon won't get converted to alcohol by the yeast, and you will end up with 
liquid candy.

If your tap water normally tastes bad, you should get bottled drinking water. 
You may also use fruit juice (I often use apple cider).  If you do this, then 
technically it won't be mead any more, but it tastes good nonetheless. Organic 
juice is preferable; preservatives may inhibit yeast growth.  You may reduce the 
amount of honey slightly because the sugars in the juice will also provide 
fermentation material.

You may also buy a hydrometer if you want to know the precise alcohol content of 
your brew.  If you measure the specific gravity before and after fermentation, 
you can compare the result against a chart which will tell you the alcohol 
content.  It can go up to 12%, depending on the yeast type, amount of sugar in 
the must, and time in the fermentation vessel.

As for yeast, my personal favorite is Pasteur Champagne.  This makes a good 
tasting mead.  Plus it has the highest alcohol tolerance of any kind of yeast, 
which is necessary if you use a lot of honey and intend to make a powerful brew 
-- and let's face it, that's what we brew for.  There is yeast made specifically 
for mead -- I am told it makes a slightly better flavor, but has less alcohol 
tolerance.  Yes, you can use ordinary bread yeast, but the flavor will be 
slightly suggestive of pizza dough.

You may also use spices and herbs.  As I stated in an earlier post, I use stick 
cinnamon, whole cloves, nutmeg, allspice, and crystallized ginger. (There have 
been too many meads turned into snail bait by root ginger, so I stick with the 
candied kind.)  Experiment with a few batches and start out with small amounts 
(1-2 oz), because a little can go a long way -- it really depends on your taste.  
As for herbs, I have tried damiana, valerian, and spearmint with good results.  
The former two are rather pungent in taste, so if you use them, let them mellow 
for a long time.  There are many other spices and herbs that may be used; let 
your palate be your guide.

I don't use fruit myself; it's too much trouble IMO.  But some people use the 
pulp of lemons, limes, and oranges during the boil.  (Don't even THINK about not 
boiling if you use fruit.  I learned this from experience, after ruining two 
gallons.)

You may obtain yeast nutrient from any brewing shop.  A teaspoon or two will 
help the yeast grow faster.  Honey doesn't have the nutrients that malt or 
grapes do.