You could do a 5 gallon batch with that. If you used lalvin 71b it should die off around 14% abv. So if you used maybe 15 or 16 pounds of honey you should end up with a nice semisweet traditional. You would want to add some acid blend, and some yeast nutrients prior to fermentation because honey is lacking in both those departments when compared to the wine grapes the yeasties are made for. Good luck!
Check out Bray's One Month Mead for a recipe that will be ready faster. Also, add acid blend after the ferment is over. Up front addition drops the ph too low and tends to cause stuck fermentations. Generally, I add potassium bicarbonate up front to buffer the ph and provide potassium which is limited. Definitely want nutrients added over the course of the ferment.