Sounds about right.
Ken Schramm's book "The Compleat Meadmaker" is aimed mainly toward US mead makers, but I found it helpful with a lot of the understanding if so called "faults" as well as technique/method etc.
He was the first I saw who used the term "alcohol hot". But it rang bells with me straight away.
It does mellow with time and ageing, but when you first get making mead, you want the damn stuff NOW......
Patience is hard to learn, but not laziness. I just have to remember to do any important bits on time i.e. the ferment related stuff or racking a 71B batch promptly on completion of the ferment (preventing off flavour etc), but the rest waits until I can be bother.
My "P" word isn't to be professional..........its to procrastinate