Well gents I figured I'd give an update.
Over the past three or 4 days the fermentation has tapered from a bubble every 4 seconds to a bubble every 20. There was a sizable yeast bed developed on the bottom of the carboy so I decided to rack it into another for secondary fermentation.
I tested the gravity and it was spot on 1.000, I know the Vinometer is regarded by most to be a useless piece of junk but I tested it anyway and it came in at 16%.
I decided to give it a taste...never having made mead before I really don't know what I'm looking for.
Anyway. It still looks cloudy, smells sweet honey like and alcoholic. It has a heavier mouth feel than expected, a slight sweetness with a mild honey flavor. But after you swallow it feels like a mouth full of white lightning. There is an aggressive alcoholic taste that leaves a warmth in your mouth and a lightness in your head.
To recap I used the following:
13.2 Pounds of honey topped up to the 5 Gallon mark on my carboy, EC1118 hydrated slightly and pitched with a teaspoon of energizer.
I'm hoping like wine the harshness will mellow out with some ageing. I'm going to move it to a cool corner in my basement and bulk age until it clears up. But all in all I don't think this will end up going in the toilet like previous experiments.