First things first, I would suggest starting off with a relatively small batch - as a tester.
I remember my first batch, it was very hot, minimal sweetness as it fermented dry, wouldn't clear properly and had a yeasty flavour to it. Friends joked and laughed and suggested that I never try it again - despite getting it for free.
Bottles put in the back of a cupboard somewhere and forgotten about... Then about 18 months later, drunken BBQ, the mead gets brought up and we decide to give it another go - as you do. What a change!
Don't get me wrong, it wasn't the finest thing I've ever made - but it was certainly more than palatable.
Moral of the story is, even if it doesn't turn out well at the start - don't give up on it. Put the bottles away and forget about it for as long as possible.
My 2nd batch of mead (actually a pear melomel) got left in the primary for far, far too long, and I really had little hope for it. Eventually bottled it - poured over 1/2 vanilla pod per litre, and about 9 months later it turned out absolutely cracking. Pear carries a good portion of unfermentable sugars - so after a bit of calculating, I used almost enough honey to ferment the yeast to it's point of no return (about 14%), so was left with a little of the natural sweetness of the pear juice.
It will take a long time to get the best out of the mead. What people say regarding the longer you leave it, the better it is really is true. No idea what the science is behind it, but would suggest knocking up a batch now - then you should have something quite pleasant to enjoy by Chrimstmas.