>>76500998
Modern mead is mostly just white wine. The fermentation is too clean and complete, thin bodies and delicate aromas. If you want to be full historic you need to just barely ferment honey and water with wild yeast, so we're talking a boatload of sugar and maybe 2%abv.
At home you can mix a pound of honey with a gallon of water, sprinkle a packet of baking yeast on it, chuck in an apple peel, put it somewhere warmish, wait 48-72 hours and drink to get an idea.

In my recipe here the yeast is Wyeast 2206 that has already been used to make a Helles and Marzen, in that order in the same fermentor, just mixing the new wort in with the lees after racking to a secondary fermentor.
You could probably short cut it by just using fresh lager yeast, or possibly a lower-attenuation ale yeast. Fast clean high-attenuation stuff like US-05 could work too, the caramelized honey flavor is pretty robust, but temperature control may be important due to the higher starting gravity.