Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil for 0.5 hour.
Add this to 1.5 gallons of cold water in the primary fermenter.
Pitch yeast when the temperature reaches 70-75 degrees F.
Use a blow off tube if you use a carboy.

Allow fermentation to proceed for 3 weeks or more (up to several months).

When the mead becomes fairly clear, rack to secondary.

Attach air-lock and leave the mead to sit at least 3 weeks.

When yeast settles to bottom and is clear, it is ready to bottle.

Adding 0.75 cup of corn sugar at bottling will produce a sparkling mead.