You're over complicating it...just slice up your habenero, decide if you want it seeded or not, and add it to your mead just before you pitch your yeast.
I just tasted some Habenero Mead that we made during my big barleywine and mead brew day in September.
All we did was slice one up and drop the pieces in.
We did a gallon seeded and one with the seeds left in, and the ones with the seeds removed was less hotter and a little more "fruity" tasting.
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