I Mead Input

After having a discussion a few weeks ago with an old professor of mine and doing some research, I've decided I'd like to make a Mead of some kind. At the suggestion of several sources, I am considering a Dry Mead spiced with herbs. These are said to be the most drinkable when made by a rookie like myself. Any of you know much about Mead?

Here is a relevant link I was forwarded:

http://www.greydragon.org/library/basic_mead.html

Said professor was also involved in the Society for Creative Anachronism (a medieval re-enactment group) in which a lot of people "totally dig" Mead. He forwarded me this as a helpful resource:

http://www.pbm.com/~lindahl/brewing.html