you can prepare a gallon batch pretty quickly, alot of people run for the JAOM recipe because it's almost marketed as the simplest easiest way to start making mead. In reality by the time you cut the oranges, tear the raisins if you choose to do so etc. etc. it's actually more technical and time consuming than making a tradition honey, water, yeast and nutrient "hydromel" as some like to call just your most basic of meads.
the allure of the JAOM is really that all the ingredients are readily available at most supermarkets, but as you are an experienced homebrewer I'll guess that you have access to a homebrew store/supplies, so getting a decent wine yeast like lalvin strains D-47, 1116, alpha alpha alpha ocho (say that one quiet there are some haters that attack posts mentioning 1118) and a few others.
I'm pretty new to mead making myself so I am doing multiple one gallon batches of the different styles like traditional, melomel, bochet etc. to see what I like the best plus doing a new batch every week or so kind of gives me a way to work through my normal a.d.h.d. impatience as I have something going on besides just watching and wishing. Even when I step up to 3,5,6 gallon or more batches I'll probably keep the 1 gallon experimenters going.
If you know any steady wine drinkers the 1 gallon wine jugs make nice cheap mini carboys, add $2 worth of stopper/airlock and you're rocking.
So, good luck, enjoy the world of mead making, it can get pretty addicting as the combinations are near endless