My recommendation: Not knowing how large a batch you want to make, I’ll give you a 5 gallon batch and you can reduce it as your needs require.
Remember that mead can take a really long time to ferment so be prepared to wait it out.
4.5 gallons good, non chlorinated water.
1 gallon plus 1 pound raw honey (13 pounds honey)
Yeast nutrient added according to directions on bottle for 5 gallons
10 lemons Squeezed and strained into must post boil
1 cup cold tea brewed black tea (optional) (if you want tannin to offset the sweet)
Lalvin 71B-1122 from starter. (Look up yeast starter on the net and follow directions)
Boil honey and water for 15 minutes, skim foam as it boils, Don’t let it boil over.
Add yeast nutrient as per instructions and remove from heat. Add lemon juice and tea if desired while still HOT! Cool to below 80 degrees F and transfer to sanitized primary fermentor, oxygenate and pitch yeast.
When fermentation slows to 1 bubble through the airlock every 60 seconds, transfer to secondary, airlock and leave it for 2 months. Verify that airlock is completely still at that time also verify that SG is stable for 1 week.
Bottle into sanitized bottles. If you want the mead sparkling, prime with corn sugar and bottle in campaign bottles. Cellar it for a year. Patience is a virtue.
These are some good guidelines about mead: