ScottT is right about studying up on the subject.
Mead is not difficult to make. The MOST difficult thing about mead is PATIENCE!!! Mead takes a long time to mature. When you bottle beer you should wait 1-2 weeks to check on conditioning. With mead that 1 week could be 6 MONTHS!
If you are not a patient person then I would HIGHLY recommend bottling some in pony or small bottles if you can get them. This way you can sample those throughout the year. Whatever you do . . . try NOT to sample the mead too early. In a year or two you will be very surprised and happy that you waited. I still have several bottles of mead that's over 10 years old.
The amount of alcohol content depends on the amount of honey you use. Right now I have a peach mead that's been in the secondary for a couple of months already. If you make a mead with fruit it is called a melomel.
I used only 7 lbs (about 3/4 of a gal) of honey for this batch. The low amount of honey means that it will not be strong. I've used 12 lbs (plus) before, and was pleased with the results, but a lot of people don't like high alcohol content beverages so I've reduced the amount for them.
A mead is made with honey, water, an acid blend (or some other acid ingredient) for stability, and yeast. There are several yeasts to use. If you want a sweet mead, there's a yeast for that. If you want a dry mead, there's a yeast for that. Whichever you use be sure to make a starter. I cannot emphasize that enough.
Don't boil you honey any longer than 15 mins. Some people only do it for 5 mins. In any case be sure to skim the protein slime/scum off of the top while it's boiling.
You do not add any sugar to mead....
honey is all you need.