Other than finesse from literature, meadmaking is very simple - start with something like 300g honey diluted to 1L with clean water, try not to heat at any stage (I tried centrifuging frames - works, obviously - and I tried just dumping honeycomb wax and all into water - this is yet simpler and you get amazing propolis flavor in mead), pitch wine/mead yeast (for example those from store.zymologia.fi, that's my store, very much affiliated, but it's what I use), lock and leave for about a year, longer is better.
alzymologist
It's "compleat"! Totally best book on topic.
I happen to have a beer bottle with a crown cap, better get to work right now!
If you inoculate it with vigorous yeast and add a bit sugar, you can just pour new bottles into active fermenter with minimal spoilage risk, certainly safer than storing non inoculated medium.
You can clean the grain by blowing air through it - starchy and sugary parts are denser, while fiber shells fly. I guess most of dust is just dust. That dust might enhance coagulation and make product cleaner. Might be worth investigating. There is nothing simple there.
They actually ship best at +4C, fridge storage temperature they are used to.
Haha, did this months before trump the first, enjoying early start fruits!
There are no full alternatives in whole world for cf, unfortunately, but that's just because they reward lazyness. We should identify particular issues and stop placing all eggs in competitors basket.
I haven't done my part yet here.
Are big drewers striking with police? That's a coincidence?
Anyway, just to mentuon, Alzymologist Oy is NOT on strike, yeast is available as usual.
When it comes to mead, questions like "why" are outside of scope! Magic is magic.