I've been brewing ales for almost two years (extract plus specialty grains), and I want to try my hands at making a mead. What should I expect to be different in the brewing process? Will there be a violent initial fermentation? Is it more sensitive to temperature changes? Is the honey more likely to burn to the bottom of my brew pot than malt is?
The best resource for mead making is Ken Schramm's book The Compleat Meadmaker. It covers almost all you need to know about mead and is an excellent book.
There current state of the art in mead builds on the information there and can be found in this pdf condensing the info from the Meadmaker of the Year panel at the National Homebrewers Conference.
The main points are:
AFAIK you don't really need to brew/boil the honey, just dissolve it in warm water.
You will probably want to add some yeast nutrient to your must since there aren't a whole lot of minerals and other things yeasties like to eat (other than sugar) in the must to begin with.
There will probably be a somewhat violent initial fermentation, though maybe not as violent as beer ferments, I wouldn't worry if you don't see one, as long as it is fermenting you're fine.