Why, one does a very berry melomel instead! No slaving over a hot mash tun or boil kettle. No worrysome timing of hop additions. Easy clean up and no disposal of spent grains. And best of all, no worrying about fermentation temperature. There's 6+ gallons of must in a plastic fermenter in my garage, happily bubbling away. The most difficult part of the entire process was dealing with all the bees that were attracted when I opened the pail of honey and decanted it to pour into the water. I solved that by moving the empty honey container well away from my brew deck while I carried on with the rest of the process. Now all I have to do is go out once a day for a while and punch the must cap down. I'll post the recipe in the recipe section. In summary, I'm trying for a semi-sweet mead, with 14% alcohol and 2% residual sugar.