The first stage of making mead is a mixture called a “must.” Bring the water to a boil in a large pot and add it to the container you will ferment your mead in, then stir in honey. Do not add the honey to the boiling pot of water or it will alter the flavor of the honey, and the honey may stick to the bottom of the pot. Make sure the honey has fully combined with the water before moving on. Once the honey has fully combined with the water, you can add your fruit and spices to the must. Place your fresh fruit into the mixture without smashing or muddling the fruit to avoid changing the color of the mead. Add your tea bag full of spices and herbs into the liquid and give it a nice stir.  For fresh fruit, add 1 pound (0.45 kg) per 1 gallon (3.8 L) of water. For spices like nutmeg and cinnamon, add 2 tbsp (~14 g) per 1 gallon (3.8 L) of water. For fresh herbs, add 1 cup (~25 g) per 1 gallon (3.8 L) of water. For dried herbs, add 2 tbsp (~3 g) per 1 gallon (3.8 L) of water. After you’ve combined the ingredients to form the must, you can use a hydrometer to check the specific gravity of the mixture. This will allow you to determine the potential alcohol content of your mead. It’s important to check the gravity of the must before you add your yeast because it will be difficult to alter the mixture once the yeast begins working to ferment the must. The baseline reading of your must should be somewhere between 1.060 and 1.120 on the hydrometer. Once you’ve got the must flavor profile and ABV that you want, it’s time to add the yeast. A standard packet of brewing yeast is enough for up to 5 gallons (19 L) of mead, so use 1 gram (or one-fifth of the packet) if you're only making 1 gallon (3.8 L) of mead. Simply stir the yeast into the must and mix it in thoroughly. Adding too much yeast will only make the fermentation process go a little faster and will not damage or alter the taste of your mead. When the enzymes in the yeast begin to break down the sugars in the honey, it will release gasses that can build up in the container and potentially explode. Use a rubber stopper that fits over the opening in the container, then place the stem of the airlock into the hole of the rubber stopper, and place them both into the opening of the container. It’s important that you have an airlock so you can release the gasses while keeping the mead free from any contamination.  Whether you’re using a plastic container or a glass carboy, it needs to be sealed so the fermentation process can begin, and an airlock is needed to allow the gasses to escape.

Summary:
Mix 1 US gal (3.8 L) of water and 3 lb (1.4 kg) of honey in your bucket or carboy. Add your fruit, spices, and herbs to the container of must. Use a hydrometer to check the specific gravity of the must. Add the yeast to the must. Seal the container of must and attach an airlock with a rubber stopper.