Combine honey and hops, fill with water and put on fire. Simmer for 2 hours, with the evaporation of water in the process, add to the original volume.
Allow the liquid to cool to 40 degrees, strain into a bottle or other vessel and add yeast. Cover with a rubber glove and leave to roam at room temperature for about 2 weeks.
The mead is ready to eat, but to make it even more delicious with a pronounced and full taste, it is worth it to strain it again, close it with a tight lid and insist in a cool place for another 2 weeks. The drink will have about 12% alcohol.
Have a nice drink !!!