Not really. Just have to be patient.
3 lbs honey by weight
1/2 pack Lalvin D-47 yeast (can use bread yeast, but lower alcohol volumes}
1 black tea bag
airlock with plug.
chop raisins. Add to just off boil water with a tea bag. Let steep and cool to room temperature.
honey in one gallon carboy.
add tea and water to just below neck.
Shake vigorously. (Really good dance music helps here.)
Add yeast either activated or dry.
Place in medium cool, dark location with airlock installed.
Leave alone for two weeks.
After that, up to you.
The peppermint mead is okay so far. Did one rack and fermentation restarted. Apple wine is okay, but needs to age a bit.
Have going, but haven't checked yet:
1 capsucimel(mead with jalapenos).
1 pineapple mead.
1 coffee mead.