Yea as a Newb myself, I decided to follow Oskaar's advice and focus on a straight mead. I used to be in the SCA and there was a guy who made the mead for us. It was killer and that's what I am aiming for. I don't know what he used and no one that I can get in contact with remembers the guys name.
So what I decided to do was pick that memory from the cobwebs. Take the other memories of the mead that I have had since and didn't like and shoot for something that I enjoy.
I did make a melomel this past winter, but following a suggestion from Ken Shramm's book, I added the fruit into the secondary. This allowed me to make my straight mead using the same recipe as my first batch and then take 3 gallons off to make the mel.
This weekend I am making another 6 gallon batch and it's going to be the same, varietal honey, D47 yeast and Ozarka Spring Water..
I must say that the first batch, even though it had "Issues" has gotten better with every month.
And I agree, this Forum, and the people here are the best of the internet..
Happy Meading!