I'm making my first mead tomorrow. Super stoked! I'm doing a 5 gallon batch of Joe's Ancient Orange & Spice Mead. I bought a food grade 7.9 gallon bucket with cover & airlock. It's larger than 5 gallons for extra head space when it foams during fermentation. The ingredients:
1 gallon of honey
5 oranges, each cut into 8ths. All go in, even rinds.
5 handfuls of raisins
5 cinnamon sticks
5 whole cloves
1 1/4 tsp nutmeg
1 1/4 tsp allspice
1 packet of bread yeast (red star or fleishmann's will do)
Instructions tell me to dissolve honey in warm water & put in bucket.
Wash & add oranges cut into 8ths.
Add raisins, cloves, cinnamon sticks, & spices.
Add additional water to fill about 6 inches from top of a 5 gallon carboy. This allows room for the must to foam without blowing airlock off the top of container.
Shake to aerate.
When mixture is at room temperature add yeast & swirl gently.
Install airlock & wait a few days.
When most dramatic foaming has stopped fill container with water to desired amount. Leave alone for 2 months. Keep temp 70-80°F.
Don't rack, feed, stir or shake.
The must should fall clear on its own in a few months.
Rack, bottle, enjoy!
I picked this as my 1st mead recipe cuz it sounds so easy. Mix ingredients, pitch yeast, & wait. Reviews online are good. Any questions search recipe name online.
I'll let you know in a few months what I think. Cheers! 
