(Yield: one gallon)
1 gallon of water
3 pounds of honey
One packet wine yeast
Bring one gallon of water to a boil. Turn off heat and stir in 3 pounds of honey. Allow to cool to 70 degrees, then pour into sanitized gallon jug. Sprinkle in wine yeast packet. Cap with airlock and allow to ferment in a cool place for 2-3 weeks. When the mead clears, siphon it into a second sanitized jug, leaving behind the sediment (or "lees") at the bottom of the jar. Replace the airlock and allow to ferment for another few weeks until it clears a second time. When the mead is to your liking, transfer it to bottles. If you want a sparkling mead, add two tablespoons of sugar to the gallon of mead before bottling.
You'll need two one-gallon jugs with airlocks for this recipe: one for the first (primary) fermentation and one for secondary fermentation. If you don't move the mead to a new jug for secondary fermentation, the lees (fermentation sediment) can give your mead an off flavor.
Recipe adapted from the Make Mead zine.