https://meadmaking.wiki/en/home

In terms of advise, don’t bother simmering your honey as this will remove a lot of the flavour and buy some yeast nutrient if you want to drink it early. The nutrient will make your mead drinkable without having to age it for over a year, cause yeast needs nitrogen and unhappy yeast makes rocket fuel that needs to age out. When in doubt, age it out. Apart from that, just play around, use the GotMead calculator to estimate ABV and have fun.

There’s some great stuff out there … The Compleat Meadmaker is a great book with a ton of good resources, when I was getting into this I picked it up for around $5.

I love Doin the Most brewing. Here’s one of his beginner videos https://youtu.be/dPrm35afIOI

I’m putting this here as a placeholder to remember to come back and give you some advice when I have time to sit down at the computer.

Not an expert, but I drink other peoples mead, and my best bit of advice is to avoid strong flavoured honeys: Eucalyptus honey such as Leatherbark is great on toast, but not so great in mead. Better to try for very boring honeys, and add the other flavours (if it’s a metheglin) yourself instead of letting the bees do it.

havent done a mead in years but:

• sterilize all of your equipment first (different ways, find the one that works best for you)

• simmer the honey and water (unchlorinated), skim off anything that floats to the top

• let it cool to skin temperature & add the yeast, give it a nice stir and drop it in your fermenting vessel

• top it up with unchlorinated water but leave a bit of head space. if your ferment is very active, you’ll see why

• attach a cork & airlock, and put it out of the way, somewhere dark and cooler but not cold

• forget about it for a few weeks

• buy some bentonite clay, add a bit when it looks like the ferment is done/has slowed. this will clarify the mead

• decant, bottle/age for a while. the longer the better!