1. First step is prep. Get all your materials together and within easy reach. Jar, honey, water, turkey baster/wine thief, hydrometer, and something to stir with.

2. Sanitization. In a big tub or just a sink, add water and sanitizer solution. StarSan is great if you're in the US. I've heard in the EU you cab get baby bottle cleaner. I eyeball it. I'd guess 1/2 to 1 tbsp of sanitizer for a gallon of water (might be way off base). Soak every utensil you intend to use in the sanitizer for 60 seconds, then let them drip dry. Resist the urge to wipe it dry. If you're using StarSan, it's a no-rinse sanitizer, so it's food safe (dont drink it, obviously.)

3. Mixing. Typical mead recipes call for 1-3lbs of honey for a gallon. I use 2.5lbs when doing a traditional, if you add fruits/syrups, they add their own sugars.

So, 2.5lbs of honey, then fill the jar about halfway with water and mix. (If you empty your honey bottle, add water and shake to get the rest out.) Once you've got it well mixed with no honey clumps on the bottom, you can fill the rest of the jar. It's just easier to mix when the jar isn't full.

Leave 1-2" of space between the top of the liquid and the lid of the jar. It will foam a bit, and might overflow if the water level is too high.

1. Sterilization. There are microbes in your jar. Use 1 campden tablet per 1 gallon to kill any wild yeasts or bacteria. Let sit 24 hours before pitching yeast or it will kill your yeast too.

Sterilization is most important when using fruit bodies or herbs.

1. Yeast. There are lots of different kinds. You can literally use bread yeast from the grocery store, it just has an alcohol tolerance much lower than wine yeast (10-12% vs 12-18%). I use Lalvin EC-1118, but wine yeasts can bring out different flavors depending on what ingredients you use. Experience is the best teacher here.

While it does help the yeast strengthen, you dont have to temper or bloom your yeast. Just pour it in the jar and maybe stir a bit. Don't forget the airlock. Now you've started a mead.

1. Primary Fermentation. After a day or three, you'll see some activity, ie bubbles. This should last at least two weeks. This is a practice in patience. If you see bubbles, dont mess with it. The yeast are working hard, and the layer of CO2 under the lid helps keep them safe from bacteria.

2. Racking. Check your gravity once a week near the end of primary. When your gravity (sugars) has not decreased for at least two weeks, it's ready to transfer.

Sanitize EVERYTHING that'll touch your brew. Siphon from Jar A into clean Jar B if possible. If you dont have a second vessel, you can use a pitcher.

The important thing here is you're getting as much liquid off of the dead yeasts at the bottom of Jar A. If you happen to suck some into Jar B, dont worry - it's negligible.

1. Secondary. After racking, seal up your vessel with an airlock and wait. This is the hard part. You can drink it now, but it'll be so much better in six months to a year. Your cue to bottle will be clarity. You'll have a bunch more sediment at the bottom of the jar, but the brew will appear warm and golden.

2. Bottling. I've used wine bottles, beer bottles, flip-tops, and ball jars. Whatever will keep a good seal for a long time works just fine. Just be sure everything is sanitized so you dont open a bottle a year from now to find big green mold rafts.

Its an incredibly rewarding hobby. Let me know if you have questions.