you want the berries to be frozen, I posted that earlier. Lemme see if I can sum this for you:
Add your envelope of yeast to about 1/2c. warm water to rehydrate.
Heat on quart of water to about 160F, take off the heat. No need to boil. Stir in 2lbs of honey till completely dissolved
(most honey is already pasteurized, and honey in its natural state from the hive is inherantly antibacterial).
Place honey mixture in 1 gallon glass jug, add 2 quarts cold (from the fridge) water, 1 tsp yeast nutrient/energizer. Cover the jug and shake the bejesus out of it.
Add the yeast mixture to your jug, don't add any more water, the level will be a little low.
Put fermentation lock on the jug, and put it in a nice warm place, free from drafts. In a day you should see lots of activity. When fermentation slows down, you are ready to transfer to secondary. This should take a few weeks.
Sanitize another glass jug while you Thaw the berries (2-3lbs). Put thawed berries into clean jug, syphon your mead into this jug, leaving any sediment behind. Put the fermentation lock back on. Fermentation will restart within a day or two. Let it sit in that nice warm place for a month or two.
When fermentation has slowed again significantly, check your SG. If it is near 1.000, or lower, taste it. If its too dry (which it probably will be), warm a lb of honey to body temp, put it into a clean 1 gallon jug. Syphon your mead into this jug, swirling at first to incorpirate the honey. Don't worry if its not all mixed. Let it sit till SG is back to 1.000, and cleared. Age in a clean Jug for a few more months (the longer the better). Bottle.