My first batch of mead was Antipodal Mead.
The Recipe:
15 lbs honey
1 Tbsp Gypsum
4 tsp acid blend
1/4 tsp irish moss
4 tsp Fermax yeast nutrients
4 gallons of drinking water

Dried champagne yeast rehydrated in 105 degree water
Process:
Heated water + honey + gypsum + acid blend + moss to 180 degrees for 15+ minutes.
siphoned must into glass carboy.
rehydrated yeast, placed in refridgerator.
a few hours later, when must was somewhat cooled, but hot at the bottom, yeast was pitched.
airlock applied, we are now waiting to see...
Update:
I believe I killed the yeast by adding it too early.  I'm repitching the yeast at lunchtime.

Log:
Antipodal mead
7/8/05 - Made must, pitched yeast too soon.
1/26/06 - Several bottles were consumed, it just gets smoother and smoother.