Wines and Cysers are nearly identical is process. With wines you start out with fruit or juice, add water if needed to your desired level of volume, then add sugar to your desired gravity and finally add in additives then yeast. That may include using sulfites and then waiting 24 hours before pitching yeast. With a cyser putting it together is exactly the same but you use honey rather than sugar. The only real differences I make from wine to meads is I don't normally use acid blends or additional acids like malic or citric because honey is naturally acidic. Also I normally don't use sulfites before pitching yeast. I will use them while racking to prevent oxidization but it is generally not needed to halt initial infections or wild yeasts because honey is naturally anti bacterial in nature.
Hope that helps.