Yep, +1! Do a search for Joe's Quick Grape Mead, I made a gallon and it was quite tasty. I'm looking forward to another bottle in a couple months when the flavors have melded a bit.
And for the poster above, I've read that tea adds tannins and changes the mouth-feel. It's in a lot of homemade wine recipes and doesn't change the taste, but I haven't experimented with it yet. And if you use a low-alcohol tolerant yeast (not champagne yeast) you can dump enough sugar in primary to leave it sweet at the end, but most recipes have you dose the end-product with K-meta and back-sweeten. It's easier to get the sweetness/flavor you desire.