Strong (still) Mead
15 lbs. Honey

As you see, Mead is a simple beverage to design. It is simply necessary to dissolve the honey in 2 gallons of water and hold at a temperature of approximately 160 degrees F for 10 minutes. Boiling is not recommended as that will drive off a great deal of the subtle honey aromatics. Then cool as you would beer, before adding to cool water in your fermenter and once verifying the temperature is below 75 degrees F, add yeast.

Generally, lighter bodied lower alcohol meads are more usually carbonated, and heavier bodied, higher alcohol and sweeter meads would be left uncarbonated. Of course it is the brewer's call. There are many subtypes of Mead, which include the use of fruits, spices, herbs, and many other things. Below is a list of the subtypes, and the ingredient which when added makes Mead into this subtype.

Mead
Honey and water

Melomel
Mead plus fruit or fruit juice

Pyment
Melomel made with grapes

Cyser
Melomel made with apples

Hippocras
Pyment plus herbs

Braggot
Mead plus malt

Methegin
Mead plus spices