Boil honey until 'burnt', the recommendation is 'until you see black smoke'. Use at least a 5 to 6 gallon sized pot to boil the 1 gallon of honey as volume will increase 4-5x. Honey should be black (SRM 40+) and taste burnt.
Then quench with water to bring to 5 gallons of must, continue to boil off until 4 gallon.
Primary ferment until done, rack to secondary, then rack again periodically.
Bottle at 1000 days.
Safety note: Use caution when boiling honey, many brewing plastic ware cannot stand up to Candy temperatures. Bubbling/splashing must will cause burns. Use extreme caution when quenching, as slow quenching will cause flash-boiling of water, causing the boiling must to splash out of the kettle. Highly recommend this process done outdoors.