Browsing the forum I came across this. I’ve never home brewed before but really want to give it a try. So do you basically:

Jug
Add honey add warm water mix up
Add clove cinnamon stick 25 raisins large orange
If you want add nutmeg and all spice
Shake
Room temp
Add yeast(fleishmanns)
Swirl and attach air lock
Put in dark cabinet and wait 2 months/till clear/fruit drops to bottom
Siphon
Drink??

And of course clean everything first. I’ve never had mead before. Those that have made this, was it good?

While what you have posted might work it might not. I've had mead before and it is a glorious drink. A friend use to make it with honey in an apple juice base. Use champagne yeast to get the alcohol higher. Measuring the gravity with a hydrometer is needed to control the process. There is much more to it if you want guaranteed results.  I've been out of the brewing loop for 20 years. Someone will post more later. A bing search will find brewing forums with weeks of reading.

Yeah I’ve been browsing. I know this recipe is very very simple.

This is what I found:

Ancient Orange Mead (by Joe Mattioli)
1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann?s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon

Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.

I wouldn't use Champagne yeast for mead, there are many other better choices. Using champagne yeast for a beginner will likely result in something that's very dry and tastes like rocket fuel. If you just want alcohol buy some cheap vodka. :)
Wyeast, White Labs, and other sell mead-specific yeasts. Many people use wine yeasts like Lavlin D-47 or 71B-1122

Also you should look up SNA - staggered nutrient addition.

Cheers

I've made a few meads so far. Most have been okay, but the Lavender blackberry is still aging.

The JOAM was by far the easiest and the best I've made. Right off the posted recipe. Yes, with the bread yeast.