If you want a mead that will be drinkable young, you need to put in work.
You will need to aerate, and or degass, however you want to call it. (from here on out why dont we just call it derate, or aerass?)
Also you will need to give the yeast nutrition in the form of DAP and and yeast hulls.
So, 3 lbs honey
1 tsp DAP
Some yeast hulls( I used half a packet of bakers yeast that has been boiled in a little water.)
Water to make 1 gallon
Lalvin D-47 yeast,or any other yeast that your local homebrew supply recommends for the job.
So you gonna take your honey, put it in a fermenting bucket, or a Homer home depot bucket (if you dont think they are safe then dont use them), that has been sanitized with proper sterilization steps ( please read up on them). Then take a sanitized spoon and mix in the water, along with the DAP and yeast hulls. Make sure to stir HARD for at least 5 minutes, your trying to infuse the "must" with o2 at this point.
Now your gonna rehydrate the yeast as per packet directions.
Now your gonna add the yeast.
Now your gonna cover it with a clean towel.
The next day, your gonna take a sanitized spoon, sanitize your arm, and stir the living crap out of the must for at least 5 minutes.
Now your gonna do that again for the next 5 days.
After that you can rack it into a one gallong glass jug or a 4 liter wine jug, install airlock, and wait a three weeks. After waiting your gonna rack it off the sediment into a one gallon jug. Then wait for it to clear, and bottle. Enjoy
I served a 5 week old mead using this method and people loved it.
Or you can do JAOM, which is highly suggest.
Welcome to mead, good luck and have patience. And read previous posts, the same questions are asked and the same answers given all the time.