A few weeks ago (as in about four), I stumbled on some honey on sale in Sam's Club. Ever tempted to ferment stuff, I bought it, mixed up some yeast food, sanitized the honey in water with metabisulfite, oxygenated, added a packet of D47 wine yeast and jumped back. After a sluggish start, likely due to the meta, it took off. Four weeks later it's down to 1.001 and it is delicious! Delicate, lightly sweet, some honey-like flavor, good stuff! And I understood mead takes months to go from something resembling battery acid to something drinkable, this stuff is good to go in four weeks! I'm going to carbonate it because the sweetness could stand some carbonic acid to balance it out but hey, I don't know how mead got such a bad name. This stuff was simpler than extract brewing!