I'm hoping they will help me make some here in Australia. I have a few recipes but I'm trying to match the light wine style they have. So far the recipes I've found are more honey liquor than the mead that can be drunk in large quantities like beer
You can take a "strong recepie" and
before fermentation just dilute it with good quality still water, I just use tap water, depends on where you live.
Worst case buy bottled water of a good quailty, with no preservatives and no added flavor, add that.
Basically bring down the fermentable sugars to a level where it just can't get stronger ABV in the end than you wish for.
I can help you out via FB/mail with questions on how to do it.
Make sure you have a hydrometer for measuring density though, they work OK with honey water mix, the refractometer does not.
Very very very basic:
Use good quality water, heat it up, add honey, heat some more, remove the foam. Bring to boil if you wish, but watch it since it easily boils over.
Chill to temperature of calibration for hydrometer.
Measure density.
Dilute with water to get the density you require.
Possibly chill to desired yeast/fermentation temperature.
Aerate (very important) and then add yeast.
Put on air lock, place in fermentation temperature out of UV light.
Wait until bubbles cease.
Use siphon to put in new vessel.
Wait a week or so.
Use siphon to new vessel to get rid of bottom sludge.
Use siphon from vessel into bottles.
Wait 6 months to 10 years.
Drink and be happy.
