The process for making mead is rather different than brewing beer. For one thing, no heat is needed.
Depending on the type of mead, ABV target, yeast, and more, your process will be different. A traditional mead is made different than a melomel.
I'd suggest going over to the Got Mead? site, read the newbee guide, then start going through the forums there. I will say that there's absolutely ZERO need to pasteurize (or heat above 100F) the honey. IF the honey is a solid mass then use a hot water bath (again, limit yourself to 100F) to get it fluid again.
Something else, just like with beer (one of the few parallels) quality ingredients make for a better end product. Go with cheap honey and you'll be able to taste the difference compared with quality honey (not talking cost, but grade of honey). Personally, I only use local/regional honey in my meads. I'm sourcing what I'll use for this years batches now (I know, a bit of a late start).
Something else to remember... Mead takes MONTHS. I have some 18% ABV mead that was started a year ago. It's getting really, really good now. I can only imagine how it will be in a few more years.
Personally, IF I ever want a sparkling mead, I'll let it finish first, then carbonate in keg before bottling it up. Right now, I have no desire to have my mead carbonated. There's plenty of other beverages I can have carbonated. Plus, I want to taste ALL of the honey greatness in my mead. Not sure how it will be effected by carbonation. I do know that too much carbonation (which depends on what's being carbonated) will really change how something tastes.