Photonics Engineer by day, indie RPG writer by night, especially interested in open/CC games.
See my stuff here: http://awkwardturtle.games
I’m no expert, been doing it as a hobby for about five years now, but from my own experience I’ll make a few notes:
It’s fantastic, as simple as just chucking some garlic into a jar with honey. Wait long enough and you get a really nice almost balsamic-y garlicy liquid to drizzle on stuff (I love it on pizza). I’ve also done it with some chopped up habanero included to make it spicy.
Insert usual caveats about being careful with fermenting food at home and doing your own research, and there being a small risk of botulism.
Having recently tried the filtering thing, it’s still a roll of the dice unless you’re using the much more expensive professional grade filters.
It does get your mead clear as hell though, and removes a ton of off flavors.