If you're a winemaker, you'll recognize this method. If you use Campden tablets, follow a recipe or instructions for quantity, preparation, delay times before adding yeast, etc. Heating is probably easier than sulfiting for the beginning mead-maker. Yeasts Mead is more a wine than beer, with a final alcohol level anywhere between 10 and 18 percent. Each yeast will impart its own unique characteristic to the mead.
Champagne ferments out very dry and has a high alcohol tolerance.
Epernay has a fruity bouquet. Flor Sherry has a high alcohol tolerance and contributes a flavor that goes better with sack meads. Yeast Nutrient Honey by itself is low in some of the nutrients that yeast need to reproduce and quickly ferment out the mead must. Fermentation times can be measured in months as the yeast slowly trickles along. Mead makers can add a nutrient to help the yeast, and normally should do so if the only fermentable ingredient is honey.