Not at all bad. I have a personal aversion to hops, so most beers and I don't get along well.
Wine is simple, sanitize everything. Open concentrate, put in primary fermenter, dilute as needed, add yeast. 1 week later, rack to secondary. about 30 days later, potassium sorbate to kill the yeast, and something to clarify the wine.. about 7-10 days later, bottle (filtering optional) and wait a bit for bottling shock to settle out, then enjoy.
I've made mead by the same kind of process, but it takes far longer due to the incompatibility between the yeast and the honey sugars.. I have some that's about 3-5 years old that's coming along very nicely... slightly cloudy, though.
Harvey