You will need -
1.36 kg honey
3/4 gallon of water
Yeast (I used english ale yeast from a shop near me)
1 gallon demijohn
2 large bags of Werther's Original
A large pan
Make sure to use the honey container to pour the water, you want all of the honey.
Stir this, A LOT, it sticks badly, until all of the pieces have dissolved. This takes a fair while, but keep stirring and scraping the bottom of the pan.
If not, generally, add the yeast to luke warm water with a small amount of sugar (I used the honey water, make sure it's not too hot) and 2 teaspoons of the yeast nutrients, and leave for 15 mins. Stir, a fair amount.
Then, add the yeast to the honey water.
Leave some room at the top, roughly just before the start of the neck.
Be sure to put a little water in the airlock.
Now leave until there is about a bubble every minute (probably about 2 weeks), and then syphon it off into bottles. If you want to add carbonation drops, don't use wine bottles. Use bottles that will hold the pressure. I will be carbonating this, and bottling with reusable beer bottles.
If after 2 days or so, there is no sign of fermentation (bubbles, foam etc), try adding a little more yeast and giving it a shake.
(The darker coloured bottle is a batch of plain mead made with greek black honey, it tasted treacley)