Welcome to the forum, and the wide world of things you can ferment
That looks like a JAO variant, alright. 3.5 lb honey, bread yeast. Yup.
If you want one that's a little closer, a lemon will work, just use the juice and zest and not the pith or it gets too bitter. Do a forum search using the terms "ancient" and "variant" or something like that and you should come up with a thread that's got all kinds of suggestions for other things that can be done with/to the JAO recipe. (the forum search tool doesn't take 3-letter words like JAO but "JAOM" might work). Let me know if you can't find it and I'll dig it up and let you know what search terms worked
You may find come racking time that a cinnamon stick would have been easier. And raisins are probably a better nutrition source, even if you don't like the taste of raisins, you'll never notice the taste in a JAO after the yeast have done their thing. Oh, and I'll be interested to hear how it works with the quick rise yeast, we usually recommend the plain old ordinary bread yeast. Things to think about next time!
And that first batch you made probably could have been salvaged if you'd come to us earlier It's amazing what a difference backsweetening and some age can make, even in something that weak. Or you could have added more honey and gotten it a little stronger... My first winemaking attempt ever was wild grape wine with breadmaker yeast and nowhere near enough sugar added, I did eventually figure this out and added more sugar and more yeast and got it to be something drinkable months later. But hey, you've found us now! Let the learning begin!
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014