OK...you've had ample time to purchase your equipment and ingredients. Now onto the meat of the subject.
First, you will need to wash your hands in warm soapy water and rinse them very well.
Second, you'll need to sanitize all of the equipment we will be using today which will be:
One Gallon Glass Jug and Cap
Stopper and Water Airlock
Wooden or Plastic Spoon
1 Quart Measuring Cup (Glass Preferred)
2 Quart Mixing Bowl
Third, you will need to mark your 1 gallon jug in ¼ of gallon increments. You can use a black sharpie to mark the levels, but be careful, it will wash off with soap and water.
Fourth, you will need to wash your hands in warm soapy water and rinse them very well. (are you starting to see a pattern yet?)
Fifth, gather your ingredients as your equipment air dries. You will need:
3 ½ lbs Clover Honey
1 Large or 2 Small Oranges
1 Cinnamon Stick
1 Whole Clove
1 package Fleishmann's Bread Yeast (regular, not rapid rise unless you like honey volcanoes and sticky ceilings!)
1 Gallon Spring Water (I use water from my well, but if you are on city water, I recommend you get the bottled spring water, it has less undesirable stuff in it)
Sixth, you will need to wash your hands in warm soapy water and rinse them very well. (yes, again)
Seventh, into the jug, place the raisins, cinnamon stick, clove, and a pinch each of nutmeg and all spice. Cut the oranges into 8 or 10 sections and force them into the jug.
Eighth, wipe any OJ off of the jug and yet again, wash your hands in warm soapy water and rinse them very well.
Ninth, heat up 1 quart of the spring water in your microwave (about 1 minute) and pour it into the 2 quart mixing bowl. Pour at least ½ of the honey into the mixing bowl and stir until it dissolves. Pour the honey water into the jug, using the plastic funnel. Repeat again with the second half of the honey and another quart of water. Add cool water until you have filled the jug to within 4 inches of the top, no closer or you will have a mess on your hands later. Put a cap on the jug and wait until it cools to room temperature.
Finally, now that the liquid has cooled, with the cap still on, shake the jug non-stop for about 30 seconds to aerate the contents. Remove the cap from the jug and replace it, then shake it again nonstop for about 30 seconds. Remove the cap from the jug. Tear open the yeast packet and dump the contents into the jug. Give the jug a gentle swirl. Put the stopper and airlock (make sure you fill the airlock to the like with either water or vodka) on the jug and put it into a warm dark place in your kitchen. I cover mine with a large manila shipping envelope to keep out the light and put it on top of my refrigerator. Check on it every few days and in about 2 weeks and if the major foaming has stopped, top off the jug to within 1 inch of the stopper with the remaining spring water.
Now comes the hard part, waiting for the fermentation to complete. While you are waiting for that to finish (about 2 months), gather up 5 empty wine bottles (standard 750 ml size, you will also need corks and a hand corker) or eight 500 ml grolsch style bottles (I like these better for this drink, just my preference though). You will also need a racking cane (I linked to my favorite one for small jugs, they make a larger version for 3 and 6 gallon fermentors) and tubing (also available at Maryland Homebrew, just call them and ask what size you should use).
Also, don't forget to check on the mead a couple times a week as it ferments to make sure you still see bubbles escaping the airlock and to keep the airlock filled to the proper level with water or vodka.
Next installment of this topic, we will talk about the bottling of this delicious nectar. Until then, keep safe and warm, and above all, enjoy life as much as you can.