Anyone here ever make Mead (honey-wine)?

A new meadery opened up in Homer, Ak, and I stopped in last time I was
down there and had some *wonderful* Cyser (I brought home a bottle, but
it's a four+ hour drive down to refill the bottle <g>) and tasted a few
other excellent brews. In looking at various Mead recipes, most seem
to be for large batches (5 gallons at a whack seems pretty standard).
I'd like to try making it myself, but I really don't want to make that
much.

Is mead something where, in your experience, I could just cut the
recipe in thirds or less and still have it be successful? It's a
looooong fermenting process, and I don't want to go all the way through
it just to discover that, for some reason, it can't be done in smaller
quantites.

Thanks.

Alexis.