So I've been poking around the mead forum for a week or so and I figured I'd give it a try. I just finished making my first ever batch of mead, and I kept it simple:
I added 3 pounds of BJ's brand clover honey to about 1/3 gallon water and shook the hell out of it, then added more water to almost fill my 1 gallon jug and shook the hell out of it some more until everything was dissolved and continued to shake for a few minutes until I felt like an idiot. I used about 1/2 packet of Red Star Pasteur champagne yeast, which I hydrated before hand and added to the must at slightly under 80F. sealed it up with an airlock and stuck it in the closet.
Poured off a sample before adding the yeast, OG: 1.101
Since I didn't use any nutrients, this might take a while, right? (even though it's just a gallon?) This is an experiment born of a short budget, so I really can't lose. 6 bucks on honey and $0.75 on yeast = 13% abv beverage!