Good luck with the kit..hope it turns out well....keep posting on its outcome. I did my first mead last May using my beer making equipment and Spanish Orange Blossom honey you can buy in bulk from Paynes Beefarm in Sussex. I did some research on the internet first, inc. one of the beersmith podcasts, which highlighted some of the more modern mead techniques like staggered nutrient addition which is claimed to cut down the fermentation time. For a 21 ltr batch I used 17lb of honey, heated to 70 deg c for 20 minutes in my wort kettle, then cooled with the immersion chiller, then oxygenated well by vigorous shaking via 3 * 7ltr transfers in a plastic 25ltr wine fermenter (this is how I oxygenate my beer). I transferred to my fermenter and added 2 packs of Lalvin 71B-1122 wine yeast which had been rehydrated with Go-Ferm (from hop and grape UK) then added a 5 grams of Fermaid K spread over day one, day 3 and day 5...and the fermentation was complete in 4 weeks. Transferred to a secondary and left for 3 months then finally had to clear with the wilko A & B finings before bottling (end up 14.6% abv). After a few months in the bottle the flavour and aroma is really amazing, though it is on the medium sweet end of the spectrum.....next time I'll use less honey and try to go for medium dry. If you are successful with the kit and want to try the next batch from scratch, I found the Ken Schramm book, The Compleat Meadmaker a useful reference, even though it's a bit old. Good luck.