Equipment:
2 one gallon glass jugs (like the kind bulk wine comes in)
Air lock and rubber stopper
Large stock pot
Large slotted spoon (or regular spoon)
Knife and cutting board

The process is very simple.
1. Sterilize everything your mead will be touching. (pot, spoon, jug, airlock, etc..) For the smaller items, I often boil them, but for the larger ones, I heat sterilize them in the oven. (Tip from Brewmaster Cathyn- "I keep a big bottle of cheap vodka in the house for no other purpose than sterilization")
2. Put about 1/2 gallon of water in the pot, add honey and slice up the lemon (toss the whole thing in)
3. Now, here is where there is great debate. Some say boil, some say simmer, some say use NO heat at all. All methods will create a nice mead. Personally, I prefer to simmer the mix for a while. As it simmers, a "gunky froth" will form on the top (don't you just love my technical terms?) Skim this off with the spoon and toss it. Simmer for about 20-30 minutes, or until most of the gunk is gone. Now, turn off the stove and leave it alone for a while to cool.
4. Once cooled to lukewarm, gently pour it into the glass jug (carboy) saving out about a cup. Dissolve the yeast in the cup, then add it to the carboy.
5. Put on airlock and rubber stopper, and then leave it alone for a long while.

Finishing:
When the bubbles seem to stop, it is time to rack it. Racking simply means to move it from one jug to the other in order ti filter out all the crud at the bottom (that is the spent yeast. If some gets in, it won't hurt you. It just might give your mead a strange flavor.) Siphoning is the best way to move it from one to the other, but I normally just pour it carefully.
Replace airlock and stopper, then leave it alone again until bubbles have stopped completely- or until you have time to bottle it.

That's really all there is to making a plain, basic, traditional mead.
Soon to come- more recipes about more complex mixes!(also coming soon- photos!)