For mead I usually just use this recipe...
http://www.stormthecastle.com/mead/an-easy-delicious-mead-recipe.htm
But I use champagne yeast instead of bread yeast
I have tinkered with fruit meads, but I tinkered so much I don't have an actual written recipe! LOL I need to stop that.
I have grape vines so this is a good start if you have grapes on hand...
"1 gallon local honey (gift from a friend)
10 pounds of concord grapes (from my back yard)
2-3 tsp acid blend
3-5 tsp yeast nutrient
campden tablets
Redstar Champagne yeast
Procedure:
I started this stuff on November 1. We had already had a couple of
frosts, so the grapes were really sweet. When I pitched the yeast I had
three gallons. I used one of the gallons for topping off after each
racking (and the occaisonal sample) and by the time I bottled it I had
less than 2.5 gallons. The stuff was deliceous right out of the
fermenter. After about a month I took an 8 ounce bottle to a party for
all to sample. It really is yummy.
Comments:
My question is, How in the hell am I supposed to let this stuff age when
it is so good even now? What can I expect to happen to the flavors
during the next year or two? I assume it will become drier, which would
probably be an improvement."
https://www.backyardchickens.com/forum/post.php?tid=430506