Yeah, I had the same the same problem with a 1 gal batch of new metheglin/pyment combo recipe I was experimenting with, I had pitched the yeast on the 5th of June, with a OG of 1.11.
When I checked on it today, the airlock had completely stopped bubbling, I was pretty sure I didn't have a stuck fermentation, as it had been going strong as of a couple days ago, so I checked and the SG was already down to 1.001, so racked to a secondary.
I didn't really notice any fusel alcohols, we've had a lot rain here the last couple weeks, keeping the temps here in the low 70's; so I think my "problem" was thanks to the yeast nutrient plus all extra ingredients(citrus peels, grape juice, rhubarb) in this recipe, I had plenty extra nutrients available to keep things going.
Back to your problem, you should find that just letting age for a awhile should mellow out the hot taste and if after a year or so it still tastes little hot, you can try sweetening or blending with another batch.
I forget who but somebody said, "The only thing you need to learn to make great mead is patience. If you don't like how your mead has turned out, just wait awhile."