Doesn't look like much now, does it? That's a mead (technically a cyser) I cooked up a couple nights ago that won't be ready to drink until 2010 is nearly over.
1 tbsp ground cinnamon
4 gallons water
1 guitar case
If I hadn't drank half a gallon of cider there'd be more in there. Some things to remember if you're interested in making mead? You can boil the water to sanitize, but make sure it's cooled off to about 115 F before mixing in the honey. You don't want to boil the honey, it does weird things to the sugars and isn't necessary anyway, as honey is extremely inhospitable to bacteria (Alexander the Great was mummified in honey). And since honey isn't a happy place for microcritters, you'll need to add some yeast nutrients to the must if you want a healthy fermentation. I used 1 tsp each of DAP and Fermaid-K when I pitched the yeast and the same earlier tonight after I saw the fermentation was bubbling along happily.
Check back in about 6 months and we'll see what we've got here!
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