Untested - Mead

http://www.growforagecookferment.com/how-to-make-a-gallon-of-mead/

0 - Makes one gallon - can be increased. NOTE: Fruit can be added to create a mead-based drink called melomel.
Also possible to mix it with maple syrup:
https://meadcrafter.com/recipe/daves-simple-maple-acerglyn-mead/

2-3 pounds of honey, depending on how sweet you want to end product to be.
Berries or fruit of any kind, fresh or frozen, about a cup
One orange
About 10 raisins
Champagne yeast
EQUIPMENT
1 gallon jar or jug (you can reuse one that you bought for making hard cider) with its lid
Airlock with rubber stopper that fits into your jar
Big metal spoon
Funnel
A large pot
Brewing sanitizer

1. Start by sanitize everything: jug, airlock, big pot, spoon and funnel.  Just follow the directions for your sanitizer and don’t throw it out until you’re totally done.
2. Then heat 1/2 gallon of water the pot.  Once it’s warm, but not boiling, add the honey and stir it so it all dissolves. Do not boil.
3. Turn the heat off.  It may be a little foamy, that’s ok, just don’t boil it.
4. In the meantime, put your berries (or any fruit of your liking), orange slices (skin and all) and raisins into your jug.
5. Then use your funnel and carefully pour the honey water mixture (technically called “must”) into the jar.
6. Top off the jar with cold water, leaving at least 2 inches of head space on top.
7. Cap the jar and gently mix everything around a bit.  
8. Once the honey and water mixture is luke-warm (less than 90F, add the yeast (too hot and the yeast will die, to cold and it won't activate properly). One yeast package will make up to 5 gallons of mead, so if you’re doing 2 gallons you can just split one between the 2 jars.
9. Cap again tightly and shake the jar for several minutes.  
10. Put a little water in the airlock to the line, then put the rubber stopper into your jug.  In a few hours, or at least by the next morning, you should see bubbles in your jar and in your airlock.
11. The whole top might get a little foamy at first, but things will settle down. 
12. Keep it in a cool (not cold) dark place.  Mead takes longer to ferment than cider or beer, depending on the temperature it will take anywhere from 4-6 weeks.  I usually give it 6 weeks to be on the safe side for bottling as you don’t want any explosions!  I’ve definitely had some very champagne like mead before.  You want to wait until you don’t see any bubbles and your airlock is still.
13. Bottling one or two gallons of mead is pretty much the same process as bottling cider.  You may want to wait awhile to drink your mead as it definitely gets better with age, but I often drink it “green” (young) as I enjoy it either way.  It is fun to save a couple of bottles for several months, or even a year, just to see how the taste changes with age.
14. If you make one gallon of mead, chances are you will soon want to make more!