Well, that depends a lot on your tastes and preferences. As a broad generalization, high-alcohol meads take more time to hit their stride. In my experience, sweet meads (over say 1.012 FG) can take some time too. For a quick-maturing mead I might suggest an 11 to 13% mead, off-dry, without high acids.
Here's an award-winning perennial favorite of my crew I can break into in six months or so:
1 gallon (@ 12 lbs) medium to lighter honey
192 oz Welch's Concord grape juice from concentrate (3 64-oz containers)
[I also add 1 tsp CaCl and 1/2 tsp MgSO4 for yeast health and to harden the water a tiny bit, but most tap waters would not require or benefit from doing that]
Lalvin RC212 Bourgovin yeast
I was recently PMing with someone who was making a very similar recipe. The Welch's Concord juice is actually very good, and has no additives aside from a little vitamin C. The concord has that jam-like sweetness to it for a unique pyment. The ratios of honey to grape can be tinkered with too of course: I measured the gravity of the juice at 1.067 if anyone wants to do GU calculations (described in the stickied Intro to meadmaking thread).
Bees, brews and fun
in Lyons, CO