I am doing a skeeter "mead" which is a citrous melomel. Just read through the instructions here:
skeeter pee recipe and instructions
Follow those instructions EXACTLY and just substitute the original 7lb of sugar with 8.75lb honey. Then once complete stabilize like the instructions give and back sweeten to taste with honey. May need 2-3 lb of honey to back sweeten.
Even make your own yeast slurry before making this. The yeast slurry is essential. Here is my starter wine recipe:
4 11.5 oz frozen cans of Welch's frozen juice concentrate ( I like white grape peach)
1 tbs black tea (Earl grey is my choice)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon
Yeast (I really like Lalvin 71b but any yeast that is not a high SO2 producer will work)
Mix this all and let her rip. some say this recipe was done fermenting in 3 days but can go as long as a couple weeks depending on temps. Then throw the carboy/jar in the fridge. Two weeks later there should be an inch of lees at the bottom and crystal clear wine on top. Siphon off 4 750ml bottles worth off the top trying to not disturb lees. Then just bring the leftover wine and lees to room temp and pitch that at the appropriate time into your skeeter mead. Should take 24 - 48 hours before vigorous fermentation starts but it will get going if all followed correctly.
This skeeter mead has been some of the smoothest mead I have ever made. It is some good stuff.