I had Suzdalskaya Medovukha at a pickle festival a few years back, and have had it since in Moscow. I was wondering how to recreate it, and found a recipe here. The original recipe is in Russian, but here it is in English:
Yeast and nutrient
1 tsp citric acid
water to 4.5 litres
This reckons that you should leave for 3-4 weeks under airlock. Rack, add an additional 250g honey and then either ferment to completion of stop fermentation (using 1 campden tablet) depending on how sweet (and alcoholic) you want your mead.
Fermented all the way out this would be about 7.5%, with just the first amount of honey it would be around 5.5%