mead is easy. just takes a bit of time.
Here are the steps I remember off the top of my head.
1- make yeast starter (can get fast yeast, or slower yeast, etc etc)
2- next day boil water (make the water a touch acid with something, lemon juice, acid mix etc) and honey, de-scuming as you stir it. Let this mixture cool to room temp.
3- put mixture and yeast starter in big bottle, put airlock on it (add fruits if you are making a malmomel or cyser or whatever). Put in cool dark space wait 5-6 weeks, check every couple of days make sure airlock stays locked, or until all fermintion stops.
4- Rack into bottles, let bottles sit in cool dark place 2-3 months+ (well can skip this step, but longer the mead rests in the bottles the better it is) Mead is like wine, if it a good mead the longer it sits the better it gets (to a point). The steadier the temp the better for all functions.