Yeah, the recipes are pretty good. Their process though is again, pretty dated. In particular, they advise to rack the mead every few weeks multiple times. I find that once is enough for most meads maybe twice if there is a lot of fruit. Multiple rackings just create an oxygenation risk.
If you do add fruit, add once the primary fermentation has settled down. If you add at the beginning the active fermentation strips out a lot of the flavour. I did a few exeriments some years back and the difference was quite noticeable.
My standard process now is to makeup the base must (honey, water, nutrient), pitch the yeast and let it ferment until it's done. Once it's finished, add any fruit and let it re-ferment. Leave the fruit I the wine for around 7 days, maybe up to 14. Any longer and you risk the fruit floating on top starting to rot and add off flavours. Rack the wine off the fruit into another fermenter. Let it drop clear then bottle. If the fruit was very pulpy you may need to rack a second time.
Have fun.
