I started a mead last night, using Raw Honey from Mead Orchards in Tivoli, NY.
For one gallon (US) I added 3lbs of honey. This gave me an O.G of 1.106 (potential 14% ABV).
The process is simple. Add honey to warm water. Bring to the boil to sterilize the honey (received wisdom is keep above 66 degrees C for 10 minutes). Allow to cool, pitch yeast, add yeast nutrient and ferment under airlock. Rack when clear.
When it comes to bottling time you can choose between a sweet or sparkling mead. If the latter is what you desire, then prime bottles with sugar and use an appropriate pressure closure.
A Storm Brewing 