1. Start with a clean and sanitized fermentation vessel. This can be a glass carboy or plastic bucket with a tight-fitting lid and an airlock.

2. Add your cooled must to the fermentation vessel, leaving some headspace to allow for foaming and bubbling during fermentation. For a one-gallon batch of mead, you’ll need a 1-gallon fermentation vessel.

3. Pitch your yeast. You can use any type of wine yeast, but some strains are better suited for mead than others. Follow the manufacturer’s instructions for rehydrating or pitching the yeast.

4. Seal the vessel with the lid and airlock. The airlock allows carbon dioxide to escape while preventing air and bacteria from entering the vessel. Secure the stopper and airlock with a zip tie or similar to prevent the stopper from working its way out over time. 

5. Place the vessel in a cool, dark place. The ideal temperature range for mead fermentation is between 60-70°F (15-21°C).

6. Wait patiently for the yeast to do its work. This can take anywhere from a few days to a few weeks, depending on the temperature, yeast strain, and other factors. During this time, you’ll see bubbles rising through the airlock and foam forming on the surface of the must. This is a sign that the yeast is active and converting the sugars into alcohol.

7. Optional: Add additional ingredients to enhance the flavor and color of the mead during primary fermentation. You can add fruit, spices, or other flavorings to the must in a mesh bag to infuse their flavors and colors. Make sure to sanitize the ingredients and the bag before adding them to the must.

8. (Optional) Monitor the specific gravity of the mead during primary fermentation. Use a hydrometer to take regular gravity readings of the mead to track its progress and calculate its alcohol content. The specific gravity will drop as the yeast consumes the sugars in the must and produces alcohol.

9. Wait until the specific gravity stabilizes. When the specific gravity stops changing for several days in a row, primary fermentation is complete. At this point, the yeast has consumed most of the available sugars in the must and has produced alcohol.

10. At this point the mead can usually be drank but many prefer to do a re-rack. Re-racking the mead to a secondary fermentation vessel helps to clarify it and can enhance its flavor and aroma.

By following these steps and being patient during primary fermentation, you can produce a flavorful and aromatic mead with the desired color and alcohol content.

Remember to always sanitize your equipment and ingredients to prevent contamination and spoilage.