Based on your questions here's my suggestions FWIW.
1.Would this be considered a slow or sluggish fermentation? It was much much faster during the first 4-5 days bubbling 2-3 times every 10 seconds.
I wouldn't call this a slow/sluggish fermentation, it sounds to me like it's doing exactly what it should be doing. Maybe add in some additional energizer & nutrients. Read up on Staggered Nutrient Additions (SNA).
2.Is this so much honey that it will destroy the yeast or stall the fermentation before the yeast has done all it can?
If you didn't make a yeast starter, beyond just re-hydrating the D47, then I'd suggest aerating the must, and also the addition of nutrients. Again, check out SNA.
3.At a temperature in the 70*-74* range when would you rack this mead for the first time.
This is a big mead, so patience is your best virtue. I would try and keep the fermentation temp. range as close to 70ºF as possible. I think if you get hotter than that the potential for off flavors, etc. becomes much greater. Personally, I wouldn't rack this until the bubbling is once a minute or so. This mead may be in primary for 6-8 weeks, maybe longer.
Overall, it sounds to me like this mead is right on track, I think you just need to wait it out, don't rush it, and nurture your little yeasty friends. Keep us posted on how it turns out!!