I thought I'd start a new topic to concentrate the ideas here, rather than one topic per recipe. Here's the one I tried last fall which worked GREAT.
about 4-5 lbs of honey (not measured accurately)
add enough water to make less than a gallon
Bring to a boil with fresh rosemary, a large bunch--say about a dozen stems with leaves
the rosemary helps in skimming off the wax that comes out other recipes I tried were very hard to skim the wax)
Boil only long enough to skim wax foam
Once it's skimmed, turn off the heat.
At room temp in bottle, add yeast nutrient, pitched wine yeast.
Once bubbling stopped, added a teaspoon of wine clarifier, kept in glass for another two weeks before bottling. It already tasted fantastic at bottling.
FWIW: some other mead I made was a little weak, perhaps 2-2.5 lbs honey/gallon and a few ounces of hops, and adding one sprig of rosemary per bottle at bottling time was enough to make it better, but the stronger mead without any hops is definitely better yet.
Final note: figs do NOT make a good melomel.