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Heat the water over a high flame until simmering. Remove from the heat and stir in the honey until dissolved. Then set over high heat and boil, removing any scum that rises to the top. After several minutes of boiling remove from the heat and carefully pour mixture into a second vessel.
Allow honey and water mixture to cool to 98°F/37°C, then pour in the ale dregs or yeast and stir in. Cover loosely and allow to sit out of direct sunlight for 3 days.
After 3 days, or however long you chose, transfer mead to another vessel, trying to get as little of the yeast which as fallen to the bottom of the mead. Add water to the airlock and affix to the bottle. Then let age for 2 nights (or longer if you want an aged mead). After aging, the mead is ready to drink.