Sanitize all equipment using one-step brewing sanitizer.

Mix the honey, water, and yeast nutrient. Stir to completely dissolve. If necessary, gently heat the water until the honey is completely dissolved, then allow everything to cool to room temperature.

Place the honey/water mixture in the fermentation vessel.

Dissolve a packet of mead yeast in a small amount of water (1/4 cup). Allow it to "bloom" for about 10 minutes, then add the yeast & water mixture to the honey/water mixture.

Cap with a water lock and rubber stopper. You should see active fermentation within 24 to 48 hours.

Allow the mixture to ferment for 2-3 weeks at room temperature (or slightly colder), until fermentation slows. If the mixture bubbles up into the water lock, carefully remove it and clean it out before re-sealing the container.

When fermentation slows, use a siphon to rack the mead into a clean fermentation vessel, leaving any sediment behind.

Allow the mixture to ferment in secondary for at least 6 weeks, but preferably much longer (like 6 months).

Bottle the mead, filling only to the base of the bottleneck.

Soak the corks in hot water until pliable, then cork the bottles using a bottle corker.

Allow the mead to bottle age for at least a month before drinking, preferably much longer. Like a year (or ten).