This is one I use and have had great sucess with. It will be ready very quick in Mead standards. Somewhere between 3 and 6 months. Very traditional flavor and can be sweetened unless you like it dry.
5 gallon batch
12.5 lbs honey
5 tsp of nutrient
3 packs Lalvin ICV-D47 Yeast
Mix about a tablespoon of honey in a few cups of 78-80 degree water and toss in the yeast, let this sit while your mixing the honey. I will use a smaller jar and place some warm water and honey then shake till dissolved and pour into the carboy. Repete this until all the honey is mixed well. Put the Nutrient in the carboy. Your arms and shoulders will be sore but you have got the O2 infused this way and mixed well!!
By the time your done your yeast should be kickin' and foamin'. Toss the yeast and top off the carboy. I usually just tie a rag over the top for the first two weeks.
In two weeks rack it, add the airlock and let her sit.
I rack about once a month after and add 1lb of honey during the first two rackings. About the second month this starts developing a beautiful nose depending on your honey, I love the cranberry and clover mix. It will also develop and nice gold color about then.
Just keep this up until she has finished fermentation. Temp range is able to handle between 50-86 degrees. They say if you leave the must on the lees it will develop spicy aromas but I haven't done that as of yet.
I had one batch off in three months and it was not too bad then but got better at about 3 month intervals. This will be a still mead but you can carb it as you would other wines.