Mead generally takes a minimum of 3 months, and a preferred 9-12 months to make. What you made sounds like you found a recipe for JAOM. However, using a champagne or strong wine yeast, you will have a dry mead unless you do cold crash as you plan.
Best of luck with the brew, hope it gets you hooked. Do you have a hydrometer or how do you plan on deciding when to start cold crashing it?
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port