One of the things that I enjoy most about homebrewing mead is the simplicity of it. Mix some water and some honey, add yeast and presto, mead! The antibacterial nature of honey make sanitation much less of an issue than it is with beer.
The simplicity and foolproof nature of the process makes it open to endless possibilities as far as experimentation as well. Fruit meads, also known as melomels, are common, maybe even more common than traditional meads commercially. Experiments such as chocolate meads are less common because they take longer to age properly but still are popular in the homebrew set. Then you get the real weirdos who will put almost anything in their must (must: mead mixture before fermentation completes) even bacon. It's like a chemistry experiment you can drink!
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