the Easy one
add about a1-2 lb of honey per gallon check gravity then boil it with a cinnimin stick, add a few raisins, let it come to room temp and add a white wine yeast or a champagne yeast(*) let sit in a air-locked bottle till it stops bubbling like 3-7 months for mead.... bottle... drink...

Love the article. I'll have to pull some of my old recipes out. I always preferred a higher alcohol dryer mead and would utilize a saccharomyces bayanus strain (either the red star or the lavlin (EC-1118? forget) they both performed about the same). As this yeast is known for tolerating 16-18% ethanol. Of course it would involve the risky hassel of sugar feeding to get to that point. I also believe I would often include 1 tsp of citric acid per gallon to kick the pH slightly in the favor of the desired yeast over other microbials and for flavor of course.

Here is a message I got from Project Athena

"I kept bees. The uncured honey that has not been pasteurized just has to be put on the shelf. It already has yeast spoors in it. The ones that start to blow their lids get transferred to a bigger container with extra water. Sterilize? That's what you do to kill the yeast. It doesn't do much else. "

reason I say to Sterilize is to make sue the yeast in the honey will make a mead that tastes good, there are many local verities that can put an off flavor in the mead, but then some will be divine. the only way to know is to make it with the wild yeasts and isolate the species if you like the product.