havent done a mead in years but:
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sterilize all of your equipment first (different ways, find the one that works best for you)
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simmer the honey and water (unchlorinated), skim off anything that floats to the top
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let it cool to skin temperature & add the yeast, give it a nice stir and drop it in your fermenting vessel
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top it up with unchlorinated water but leave a bit of head space. if your ferment is very active, you'll see why
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attach a cork & airlock, and put it out of the way, somewhere dark and cooler but not cold
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some folks like to add vodka to the airlock but I always just used water
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forget about it for a few weeks
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buy some bentonite clay, add a bit when it looks like the ferment is done/has slowed. this will clarify the mead
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decant, bottle/age for a while. the longer the better!