Well, this is the second time I've posted this one today:
Welch's Frozen Grape Juice Wine
2 cans (11.5 oz) Welch's 100% frozen grape concentrate
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.
Go ahead and look in the wine making forum- there's alot more info on this stuff in there. But, in my mind, from fastest to slowest: beer, wine, mead. I started as a winemaker, but that takes a long time. So, I switched to beer! I still have wine going, but the beer is 6 weeks from brewing to drinking. (Sometimes a bit less, but always by 6 weeks for the 5-6% stuff).
For making wine (and mead) though, you need less equipment. A 1 gallon glass jug, or better yet a 4L Carlo Rossi jug is about all you need along with an airlock and some cheap siphon tubing.
That 3 week mead recipe is alright- I've made Joe's Ancient Orange and it's fine. Although, I made it last summer and it's still tasting "hot", like cough syrup. Remember, anything with 13% alcohol (or more) is going to taste alcohol-ish until it ages. Try the Welch's recipe, or try cider. Cider is faster, easier, cheaper, and a good start to brewing.