Making mead is, indeed, fairly easy... with a couple of caveats. Firstly, depending on the recipe it can take anywhere between 6 months to 2
years to mature properly. Secondly, honey can be fairly expensive if you want something reasonably good quality and if you plan on brewing in the sorts of quantities you might use for beer (ie, 20-25 litres).
I have a couple of 5 litre demis that I use for fruit wines and meads, which allows me to experiment with recipes without commiting to much in the way of expensive ingredients. You will probably want to venture to that strange section of your local homebrew shop where winemaking equipment and ingredients can be found. There you'll also be able to pick up some appropriate yeasts... I've noticed some recipes on the net will call for a simple ale yeast but typically these wont yield sufficient alcohol content. Consequently, champagne and white wine yeasts are quite common.
There are mead recipes on The Cat's Meow, but also check out
http://www.gotmead.com. When searching for recipes, you might also use the term metheglin which is actually the appropriate term for spiced meads (while fruit meads are referred to as melomels). Some of the more common spices found in mead include cloves (which I'm not a huge fan of), cinnamon and nutmeg.
Be wary of recipes that insist on being historically accurate. Given the nature of mead (being a fairly ancient drink) a lot of brewers will try and keep their recipes historically accurate. Personally, I'd rather my mead actually tasted good. Some more "modern" additions to mead recipes include the use of yeast nutrients and tea (which adds tanins to help balance flavour).
