Mead

Started out somewhat unclear.

Works surprisingly well

4 liters of unfiltered apple juice, pasteurised.
1.3 kg of honey.
1 teaspoon of dry mead yeast.

Heated 1 kg honey with 2 l apple juice to 65°, mixed with the rest of the juice to cool down to 35°, dissolved the yeast in some room temperature juice.
Left it to ferment 2-3 weeks, added another 300g of honey, left it another 2 weeks.
Bottled & ready to drink in a few months.