Ok, before the flamewar begins, I'm going to warn you not to post about making "something that will knock me and my friends on our asses." The members here will rip you a new one. We're here to make good tasting beverages, not fratboy fuel.
None of these questions can be answered accurately unless you have a hydrometer and take readings with it. I won't go into details on how to do that, a search in these forums or even google will work better for you. It's important to take accurate readings because it will tell you when you need to transfer to secondary, and if you bottle the mead too soon, it could continue fermenting and blow up like a grenade. Bad times. Get a hydro and post the gravity readings here. We can help you interpret them.
Based on normal mead recipes (which I assumed you followed) I would say this mead will not be ready by December. At the very least it will be done fermenting by then, which if you drink it at that point will result in very hot alcohol flavors, not too pleasant. A year aging time is always a good idea for meads.