Okay, I am finally getting a chance to catch up and start posting some of my results. This has been a very gassy mead and has required a lot of degassing. The SG was at 1.074 last night around 11pm and as of right now (10:30pm) it has dropped to 1.043 so it is fermenting. I have been aerating this mead every 2-3 hours if possible, and got rid of the sulfur smell that started not long after it started. The taste is sweet, bitter and kinda hot, with a bit of sulfur due to lack of proper oxygenation and waxy as well. A bit of aging and back sweetening should fix any issues the final product may have. I bet this turns out a lot better once all the trash has fallen out of it and racked.
EDIT: I forgot to post some pictures, the first of the waxy cocoa butter that collects like a cap on the top of the mead, and the second is a sample that I took tonight.