If you can make wine, you can use three pounds of honey and mead (or champagne) yeast to make a gallon of mead. Don't forget your campden tablets or your yeast nutrient. Last batch I made was with certain herbs (hence a metheglyn rather than straight mead) for fortune and health. It is still raw a year later.
If you want mead, buy it. If you want to brew, mead is probably the second most difficult alcohol to make legally (the first being sake). Also, be prepared to wait for it. Many mead recipes are for five years before tasting.
Blessed Be

I already make herb and fruit wines; I have attempted mead once but it didn't ferment at all. The only thing I can think of is someone told me that you have to boil, skim and cool the honey prior to adding any yeasts. Has anyone tried this?

Yeah, and that is exactly what you need to do.

Add your water (or juice) to your honey put it on a stove, and heat it. You don't really want ti to come to a boil but you do want it at about 180 degrees untill all of the junk quits coming up. I didn't used campden tablets either. Use a light malt, and if you are using juice to make it ( melomel) then you will need pectin enzyme too. A combination of chamagne and any other wine yeast pitched the next morning, and in a few weeks you have drinkable mead. There is of course primary fermentation and racking, not to mention bottling in there. But you get my drift. You don't have to wait years. Just understand your yeast.

We have always used 4lbs of honey to an imperial gallon of water. Heat on a stove until honey dissolves - sometimes we like to add a little lemon zest as it can make quite a difference.

Let it cool down to body temperature then (and this is our little secret, ok, 'cos the brewers won't like it) add a sachet of bakers yeast. Stick it in a clean, airlocked demijohn, and leave for as long as possible in a cool dark place.

It's nice at 6 months, and divine at 18months.

Enjoy.

That sounds like "summer mead" Julian. Yummy stuff!!