Mead Batch 1

I want to try to make a drier, spiced mead. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:

• 2.5 lbs. honey (Not sure what kind yet)
• 1 10" cinnamon stick or a pot of double strong masala chai. Or both. We'll see
• Wine yeast of some description
• yeast nutrient

I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be ~2 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as *Ubernerd puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot.