You could probably do that. However, I've never pitched more than 1 sachet of dry yeast for a mead, including pitching higher ABV ale yeast (S-33) in some of my meads.
I aerate with pure O2, pitch, and after the lag time for the yeast to grow to a good colony size, fermentation goes ballistic. the lag time is maybe 24 hours
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10