Reddit reviews FastRack 1 gal Glass Wine Fermenter, INCLUDES Rubber Stopper and Twin Bubble Airlock, Multicolor (B014T3LHFA)

I'm a complete noob when it comes to making mead (or any booze). Google it and you'll find a lot of expert advice. Basically I just got a carboy from Amazon ($15 for a gallon one), and also ordered some rose hips and ale yeast because I couldn't find that stuff in the grocery store. Then it was:

Boil some water, dissolve 40oz or so of honey in it. Add some flavor stuff (box of blackberries, cinnamon stick, 2 tbsp rose hips, tsp of cloves) let it cool, add a packet of ale yeast, put it in the carboy, fill it almost all the way, and come back in two weeks. Strain it, drink it.

I'm sure the Internet will give you better advice, but that worked fine for me.

Here's the carboy I got:
https://www.amazon.com/Home-Brew-Ohio-Fermenter-Stopper/dp/B014T3LHFA/ref=sr_1_4?keywords=carboy&qid=1571874288&sr=8-4

To piggy back on u/stormbeforedawn's comment.

This is the equipment I used that I've had good luck with so far. It's what he recommended, I'm just providing links to the specific product I used.

• 2 gal primary bucket
  
  
• 1 gal secondary glass
  
  
• Autosiphon
  
  
• racking cane
  
  
• Hydrometer
  
  
• Starsan
  
  
• GoFerm
  
  
• I used Fermaid O, not Fermaid K, because I was following a specific nutrient regimen. It's called TONSA 2.0. Popular, but apparently not cost efficient with larger batches. People better at this than I can answer nutrient schedule questions.
  
  
• Bubbler/Airlock.
  
  
• Bottles and cap method are your preferance. You can get bottles of tons of shapes, colors and styles. Corked, capped, swingtop, etc. Just make sure the bottles are food-safe and not decorative hobby/thrift store stuff. If you use corks, same rule, don't use decorative stuff. You'll want #8 agglomerated cork and a hand corker tool to put the corks on. #9 corks work too, but you'll need heavy tools (like a floor corker) to do that..

The equipment everyone is suggesting is a good idea. I'd also at least use wine yeast instead of bread yeast (it's not that expensive).

Honestly, though, I'd suggest buying something like this one gallon fermenter or this wide mouth fermenter. They both come with an airlock cost you less than $10 and they will make this process a lot easier.

If you want something super cheap, but not quite so disgusting, I suggest you start with Skeeter Pee. You can cut all the proportions down by 1/5. I always make mine with this champagne yeast instead of a yeast slurry. I just mix the yeast in a clean jelly jar with some apple juice, cover with foil, and wait until it starts to get bubbly. You can omit the tanin. I always blend up some frozen strawberries and throw that in there too (they probably have enough nutrition that you can also omit the yeast nutrient and yeast energizer if you start the yeast in apple juice). You can also use just the Potassium sorbate and leave out the Potassium metabisulfite and if you don't mind a cloudy drink, you can eliminate the Sparkloid as well (although I like how crystal clear it makes mine and that it takes out any of the seeds, strawberry pulp, yeast, etc.)

If you make all those alterations you can probably make a 1 gallon batch of delicious hard strawberry lemonade for less than $5 in ingredients and less than $10 in materials--it'll taste much better than the recipe you had and won't cost you much more either.