I am sharing my first experiment with Mead, which was a simple and successful recipe of my own design. (Although it is so simple "design" seems to be too generous of a word).
Experienced mazers will be able to tell that this was the experiment of someone transitioning from beer brewing. In hindsight, the heating and subsequent chilling was unnecessary.
Heat 1 gal of water to 160f and add 24 oz of honey that was purchased from a farmer's market.
Mixed for about 20 minutes and then chilled. Put into primary with yeast. Racked to secondary after 2 weeks. Could read through the carboy after another week or two. Altogether it was in the secondary for 8 weeks.
I intentionally used less honey than most recipes called for and a yeast that would not require any additional nutrients or energizer.
"I have had more beer on accident after moving to Wisconsin, than any other place I lived."