I sometimes use 1 gal (12 lbs) of honey for 2 meads. You should also add about 1 lb of corn sugar to the must because (why exactly, I actually forget at the moment) the mixed sugars versus straight honey is easier to ferment.
They come out very light and easy to drink.
I recommend the Barkshack Ginger Mead recipe in Papa Z's TCJOHB. If you like ginger (no fruit) that is.
If you use a champagne yeast it will ferment out dry.