Sanitize all equipment
Heat water if needed
Add honey to a fermenter
Add water to reach the desired volume
Stir until the honey is fully dissolved
Measure the original gravity if desired
Add yeast nutrient if using
Pitch the yeast
Seal with an airlock
Keep fermenting at a stable temperature
Wait until fermentation slows or stops
Rack the mead off the sediment
Let it age until clear and mellow
Bottle the mead
Store bottles properly before drinking