Many flaws in Make Mead Like a Viking. You would be better with Schramm's book The Compleat Mead Maker or Steve Piatz's The Complete Guide to Mead Making. And while brewers tend to view 5 gallon batches as standard (Just as easy to brew 5 gallons as 1 is their mantra - and that makes sense when it takes the same time (all day) to brew one gallon as it does five) but when it comes to making mead five gallons of crap is far harder to swallow than one gallon of good mead and you can make one different gallon each evening after you get home from work and the kids are asleep and still have time to binge watch three episodes of a TV show on Netflix. And so you develop your skills in mead making by magnitudes before you have made your fourth 5 gallon batch of ale. So, in my opinion, unless you want to spend months drinking the same mead glass after glass after glass it makes far more sense to think about mead in terms of one gallon batches - and so you can buy small volumes of different varietal honeys (or larger volumes) and can focus on low session meads - high ABV meads; on traditionals, cysers, pyments, metheglyns, melomels, bochets, braggots, indigenous/historical meads, and - in my opinion - the best approach is to focus on traditionals (honey, water, yeast and nutrients) - naked meads with no fruit or spices or nuts etc to hide any flaws behind. Once you have mastered traditionals - the world is yours.
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