The first pic is when I got everything mixed up and put together, the second is after about 36 hrs and the 3rd is after 3 days. It is basically 2 gallons of Motts Apple juice,a tube of Sweet Mead Wine yeast, 1 pound of Corn sugar, 2 tsp of Yeast Nutrient, and some acid blend. The temp in the room it is in varies between 65 to 70 deg. The air lock is bubbling away and smells really good. I do plan on back sweeting if it is too dry. I did notice today's looks almost like a caramel color. Hopefully it will come out fine for a first try.