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Well you have some great stuff to start with there. Here's what I think would be a nice mead for your first time.
4.25 gal H2O
12 lb Blackberry Honey (add 4-6 lbs wildflower for sweeter mead)
2 teaspoon yeast nutrient
5 grams Lalvin D47 yeast
I will give you the way I would mix this up. I don't generally heat, pasteurize or boil my must, and I don't generally add sulfite to my mead up front. I haven't found it necessary to do so for the most part. There are always exceptions. Also I don't add acid up front, but have on occaision added it before bottling to add some balance to a finished mead.
Preparation and must management:
I'd recommend that you make another trip to the LHBS and get a 6 gallon bucket to use as your primarty fermenter from your Local Home Brew Shop/Store (LHBS) The reason I say a 6 gallon bucket is that during fermentation your mead will foam and bubble and generally be turbulent. You'll need the extra headspace. If you use one of your 5 gallon carboys the mead will bubble out because it will be filled to the brim; and when you rack to the other 5 gallon carboy, you'll lose a fair amount of mead. You will end up with less than five gallons. I know it's another expense and time investment to go to the LHBS, but you'll be happy you did. I'd recommend that you also pick up some Fermaid K and Go Ferm while you're at the LHBS. Fermaid K is a nutrient manufacutred specifically for the kind of yeast you are using. Go Ferm is another nutrient that is used to rehydrate that yeast, made by the same manufacturer. These are optional but recommended.
2. Now add 3 gallons water to the bucket, and stir in your honey. Stir until you can't stir anymore in order to make sure that the honey is fully dissolved. No cheating. Add another gallon and a quarter of water and bring the level to 5.5 gallons. This will give you a starting gravity of about 1.08, and a potential alcohol level of about 10.5+ percent.
3. Once you have dissolved the honey, add your two teaspoons of nutrient (or 10 grams of Fermaid K) to the must (honey water mixture) and stir it in well.
4. Next rehydrate your yeast as per the instructions
here.
5. Once your yeast is rehydrated properly pitch it into the must and stir like crazy. Once it's all stirred in, cover your must with a sanitized cloth, and come back to stir it twice a day for the first three or four days. Check your fermenter (bucket) about 8 hours after you pitch, and when the must is starting to foam, add one more teaspoon of nutrient (or 5 grams of FermaidK) to it and stir well again.
6. On day three and four, stir. You have the option of adding another 1/2 teaspoon of nutrient (or 5 grams of Fermaid K)on day three or four.
7. On day four or five remove the sanitized cloth you have used for covering, and replace it with the drilled lid for the bucket and affix the airlock. Throughout the fermentation I recommend swirling your bucket to keep the yeasties in suspension as much as possible.
8. When airlock activity dies down to about 2 blips per minute you can rack to your carboy.
9. Let it clear and rack again. It may take several months for it to clear completely, so just be patient and you'll have a nice mead.
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