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>>/45700/ The specialest equipment I use is probably the airlock. And I use a hydrometer to determine density (for intial sugar estimate and for final alcohol estimate). Other than that, it's all regular kitchen equipment. I have dedicated bags of 3 sizes (from that small sock to the all-pot one) for adding ingredients into the pot. Plus a thermometer, since I don't have a thermostat and I need to adjust heat manually. Disinfection is done with percarbonate (releases peroxide when dissolved in water) - which is active ingredient of "oxy-bleach" cleaning products. The fermentor I use is a plastic bucket with a tap on bottom for easy bottle filling, but it's manageable with just regular big bottle that you put airlock on top, and then you pour out with siphon. >>/45710/ I've done spiced cider before. Added mulling spices to apple juice and brewed that, and fermented with champagne yeast. It's better to work with raw apples, prepare it like wine (& let their natural yeast add some tang to it too) but I don't have enough apples myself... It turned out pretty good anyway. Mead is probably the easiest, you just have to dissolve honey in hot water (about 1:4), cool down, add your preferred yeast, airlock, let it do its thing. Oh >>/45742/ I see he says about the same thing too. You need to add 1 whole bottle per 0.5L of fresh beer.