I'd call it FoF...
1. you usually boil down sap a lot more than that to get to the concentration desired for syrup.
2. Boiling honey is just plain wrong and completely unnecessary.
3. Bottling only after the airlock stops moving is not wise. It needs time to also clear and for the yeast to fully flocculate out. Depending on the OG that could be 6-24 months before a batch is actually ready to be bottled. I normally go closer to a full year from pitching to bottling. I have some 14% batches that were started in December of last year that I might bottle next month. Probably not until sometime in December though. One of the batches was made with grade B maple syrup.
IF you're really looking to make a sparkling mead, then read up on how people treat theirs before you think about starting a batch. I've only made still meads since I really don't want bottle bombs from it.