I've mentioned this recipe a couple times before that I got from an old school mead maker and gotten some flack for it but its worked great everytime, minimum lag time, ferments out to its potential ....
First thing, when starting a batch of mead after I sanitize everything...
1 cup of water that's been boiled and cooled to yeast suggested temp
Packet of yeast of choice
Tsp. of the honey being used
1/2 tsp of nutrients
Add water, honey and nutrients to sealable, sanitized container, seal, shake they hell out of it to mix and aerate, add yeast but don't mix, just let it rehydrate itself.
When the must is ready, swirl to mix into slurry and pitch, mix, aerate and airlock
Suppose could be called a quick pseudo starter based on ingredients, it gets criticized by many, except those that try it. You see the yeast active in the container prior to pitching it's really pretty cool to watch, the 4 batches I've used the method with have had activity in 3-6 hours
For a 3 gallon batch double, for a 5-6 gallon batch id probably triple it