Not on me, but if you go to my local brew supply store’s website, they’ve got all their recipes on line. I’ve made the dry & sweet meads & melomels; they’re not fancy recipes, but very good one. Look for directions under the Documentation link.
It looks as though it’s gone again.
What was it?
Grey–just remembered one (I keep thinking of this as a cider recipe, but since it’s got honey in it, it’s a cyser, or, mead made with apple juice).
For each gallon of preservative-free pasteurized apple juice:
Heat 1 pint of water to a boil.
Turn off the heat.
Add 1 pound of honey (that’s your basic honey-bear sized bunch of honey).
Add 1 tsp yeast nutrient.
Stir.
Cover.
Let sit until cool.
Put the apple juice into a carboy and add the honey/water mix.
Pitch a mead yeast.
You can use, for example, 3 gallons of juice, 3 pints of water and 3 pounds of honey in a 5 gallon carboy. Comes out to about 26 proof. Goes down like apple juice. Be thou amazed.
Ah I like the looks of that one! I’ve got some actual apple cider I could use in place of apple juice. Now to get the wine finished before trying this.
Since my real-life last name is Mead, I find this thread title very humorous.
Just in case you’re wondering, I’m not afraid to say I’m a mead virgin in both senses of the phrase.
Mobo: You’re very young if you only see two ways of looking at the phrase… 
Oh, YES.
Mmmm, mead. I’ve only tried it once, but I really liked it. I’ll be buying some from a local honey place, Beekman and Beekman for Christmas presents.