1. Decided/started to do it finally (hardest step).

2. Sanitized all equipment in bathtub with brewers 'no-rinse' sanitizer. Pot, airlocks, funnel, water filter container, bottles, spatula, measuring jug, chopping board, knife, (tea-strainer - didn't but should have)

3. Heated roughly 3+ litres filtred tank water and 1.5kg of honey in pot - enough to melt honey but not boiling. (too much water - fit in the gallon bottle but only just - better to top up with cold water later to help cooling process so you can add the yeast - or don't heat it up as much)

4. Added two cut homegrown oranges with rind, one cinnamon stick, a few cardamon pods, a few cloves, and half a vial of AstraZeneca to 1 gallon glass bottle.

5. Added 'must' to bottle, mixed with fruit/spices, allowed to cool. (didn't add raisins coz i didn't have any but they are meant to be a natural nutrient for yeast - noticed Dan added a 'booster' substance to his to achieve same result - didn't do that either - will pick some up for next time) (didn't scoop foam off from must when heating - foam is the wax from honey - taking it out improves clarity in finished product - supposedly)

6. Two hours later (when it had cooled to lukewarm) added half a packet of yeast directly into bottle, gently mixed in with chopstick, waited 30 mins - foam formed on top (better to activate yeast separately then pour it in - 'pitch the yeast')

7. Shook bottle vigorously for 2.5 minutes - put water in air-lock stopper up to 'max' marks on it - put it on container. Put tissue and rubber band on plastic lid to keep those little fruit flies out. (if doing the shake method - only fill 4 inches from top - to leave space for agitation when shaking)

8. Couple of hours: Bubbles coming up about 1 per sec (cont at that speed - dropped back to one per two secs a few days later)

Note: followed this recipe coz it looked basic.

Mar 22 Update: Brewed 4 more bottles - same method but no cardamon seeds -activated the yeast separately before adding to bottles and added 2 tbl sp of raisins. (1.5 pkts for 4 gallons)
Also made some effort to scoop foam from must out. Airlock bubbling was slower to start - abt 3 hrs. One bottle failed to bubble - due to chip on lid which affected air tightness. Transferred to new bottle next day - shook for 30secs - put on airlock. Bubbles started 30 mins later.

Recommendation: A big plastic fermenter would be better than bottles in terms of labor and being able to stir after yeast pitch rather than shake bottles - which is bloody hard work for 4 bottles.
Add 'tea-strainer' to sanitize equipment
Heat gently.
Keep a container of sanitizer in prep area to put spatula, etc in when not using them.