I've been reading the forums and trying a few things for a while now. I still have yet to purchase any "professional" equipment, but I am happy with what I have produced so far.
Here is a youtube video of my latest start:
Currently on the go:
A Mexican inspired mead with serrano peppers, Limes, and agave syrup
A blue berry mead.
A Gin inspired mead with juniper berries and other botanicals.
A lemon and chia mead.
And just started a Bochet Cyser.
1632 g honey
0.5 tsp cream of tartar
1 cinnamon stick
1 Gallon (perservative free) Apple Juice
5 Gallon Pot.
Add honey and cream of tartar
Stir and boil the honey until black (about 1.5 hours)
Add Apple Juice carefully. (Danger! boiling Honey can be deadly hot!)
Stir and simmer until boiled down to the Gallon mark
Toss in the Cinnamon stick, while still boiling.
(I boiled until I liked the amount of cinnamon flavour and then removed the stick.)
Remove from heat cover and cool to room temp.
Transfer to primary and add Fleischmann's yeast.
I ended up with a gallon and a half insted of just a gallon so I topped up the second gallon with water. The full strength one did not start, so I added a little from the 'half strength' gallon and now both are going good. It has only been a week.
I hope you enjoy the video and I hope I'll enjoy the mead when it is ready!