Decided to re-type this reply for all that are curious -
Making mead is a bit of a process, you'll need an afternoon and some help.
To start with, we used 25L fermentation containers, as soon as it reaches the desired level of alcohol, you bottle.
We started with the same orange mead mentioned in the OP, but also made a dark mead at the same time, also called a braggot.
Always use champagne yeast for mead, no alternatives.
Fermentation time will depend on ambient temperature, we made our first batches in the winter, if memory serves they spent about 2 months
For the Braggot we used espresso and dark malt (it was amazing), we used about 5-7KG's of honey per 25L batch.
We would always bring about 1.5L of water to a boil, then let it cool a bit, add the honey slowly bit-by-bit and keep stirring.
Once most of the honey has dissolved into the water add your ingredients, the heat helps to bring out the flavours and mix them.
Once everything is mixed you wait for the water to cool, if your pot or boiling receptacle is large enough add cold water.
Once the water reaches about 30C you're ready to add the yeast, mix well.
Throw in some raisins or other material that the yeast will be feeding off of, with the orange mead the pieces of orange should be enough.
Ferment until it reaches the desired level of potency, in a warm climate it will go quick 3-4 weeks.
We bottled our dark mead for about 6 months to a year before consuming.
The orange mead is very refreshing on a warm summers day and tastes like a honey and orange champagne.
The dark mead after a year was silky smooth and indescribably delicious, also very potent at 16% ABV.
I think this should get you started.
We've also made a blueberry mead, but didn't bottle at the right time so it was almost fermented dry (we were very lazy with bottling).
Blueberry mead was still delicious though, just very low in sugar content.
I think we used apple rind with the dark mead for the yeast to feed on.
Make us proud
edit on 7-10-2019 by GreenGunther because: (no reason given)