So you know the very basics of making mead. Maybe you can follow a recipe. But do you know how to predict how strong and sweet a recipe will yield? (Or reverse it, and construct a recipe for desired strength and sweetness?) What happens if you use fruit juice instead of water? What chemicals to use, and why? Come find out all this -- and much more! We won't be getting into how commercial meaderies operate, but this will level you up from unsure newbie to confident homebrewer.