Very easy mead recipes?!

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I make mead all the time--and water boils at 212 degrees, just so you know.

I bring my honey/water mix just to a simmer, and simmer for five minutes while skimming off the scuzzy stuff that forms on top. Let it cool to lukewarm and add your yeast. Then I strain it and let it ferment for two weeks in the dark, at room temperature. (Since my thermostat is set at 75 degrees.) Strain it again, bring the whole thing just to a simmer again, then ladle into jars and seal with two piece lids. (The heat from the liquid will form a vacuum seal as it cools; no processing necessary.) Easy-peasy.

Recipe Type: All Grain
Yeast: Lalvin EC-1118
Batch Size (Gallons): 5
Original Gravity: ??
Final Gravity: ??
Boiling Time (Minutes): 000
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: Let sit in the bottle until it's clear.
Secondary Fermentation (# of Days & Temp): 14

What you need:
-A pack of 5g of yeast
-Yeast nutrient
-5kg of pure honey
-A funnel
-5 gallons of water
-A carboy(of course!)

Pour the honey in the carboy with a funnel and boil a gallon of water to pick up everything in the honey's pot and to avoid jam in the funnel. Add the rest of the hot gallon of water in the carboy and then shake to dissolve some honey. Pour more water and at about every gallons of water shake again. Add your yeast nutrient and your hydrated yeast and shake again. You can actually block the carboys with some sanitized plastic wrap and then roll the carboy on the ground until the honey is completly dissolved. Let ferment for at least two weeks, and then move into a second carboy. Let ferment for another two or three weeks, then bottle, let sit until it's clear and enjoy!