With a champagne yeast, it will probably end up dry unless you really pump up the honey - but then it will end up as hot alcohol for a long time and super ABV.
I'd recommend something like 12-15 # of honey, maybe some fruit to provide additional nutrients. If you don't have fruit handy or don't want to make an overly fruity mead - you can try raisins, in use in things like JOAM.
Otherwise, much of yeast nutrients appear to be dead yeast cells...damn them yeasties are cannabilistic mofos.
You could make your own "nutrient" by killing off a packet of yeast with high heat and using that as some nutrient.
If you keep the honey ~12-15# for 5 gallons, it should have enough to kick off and go fine. The yeast nutrient really just speeds the process up a little.
Edit: the post above mine wasn't available when I started typing - but it also sound advice. Cysers are excellent starts to meadmaking. They tend to run quicker anyways so you can "get a taste" to see if you really want to continue the process.