Fresh local honey

I was given by my father-in-law a mason jar w/ 3lb15oz3/8 of honey including the jar so i'm guessing 3+lbs of fresh local honey to help with alergy's and for my tea. And asked how much so i could pay him for another jar and was kindly given a second jar. So i plan on making a small batch of mead.

I'm asking the all and knowing forums b/c i have never made a mead but have been reading up on it. If i take the 3+lbs and heat up 1gal of water up to like 115*F add the honey to disolove and then put into a small carboy and add some sweet mead yeast if this sound right? Should i be looking for some nutrients to add? Or am i looking good w/ that + time?

You will need to read the sticky at the top of the forums on SNA (staggered nutrient additions) as well as degassing your must. Also, I would avoid heating up the honey as much as possible. I've heard people having trouble with stuck fermentations when dealing with sweet mead yeasts, so I would go with a wine yeast (others might be able to comment more on this).

Thanks i'll read up. just started looking threw the sticky!

Avoid the Wyeast sweet mead yeast. In fact, any of the sweet mead yeast are suboptimal. Get a packet of 71B and you will save yourself a lot of grief.

If you use that, and give it nutrients as outlined in the sticky, you'll usually get a good result (as long as the honey is good to begin with).

I'd go with Lalvin 71B, or D-47, rehydrated with GoFerm. I have had success with the sweet mead yeast myself, but I think it's best suited for melomels.