I tried it once years ago the the result was revolting—somehow both vinegary and far too alcholic.
Sanitize everything, and only bother it when you need to rack it off or test for flavors. You can get by with the minimum (jug, balloon for air lock, using tea as tannin, raisins for yeast food, and Fleischmann’s yeast), but spending the extra money as you get it for the designated-for-brewing stuff will really be worth it in the end. My first batch of mead tastes good, but my third batch in which I used all the right equipment for a 1-gallon batch with the same recipe is so much better.
Yeah, I’ve got some of the equipment (lock, thermometre…), but I used plastic jugs the first time because I couldn’t find glass ones, so that might be a factor. Also, the apartment I was living in at the time had a mould/mildew issue, so it’s possible the must got contaminated.