Honey rocket fuel?

My first mead is under way. I have a relative with a bee farm, and I finally got around to asking for some honey. He got me 23 pounds of wild flower honey, which he said was the darker honey he typically sets aside for local brewers.

I dumped the entire 23lbs into a fermenting bucket with one gallon of spring water, and beat the snot out of it with a mixer. I'm not familiar with enough honey varieties to describe the taste, but the smell of that much honey being whipped up was amazing.

I added enough water to bring the total volume to about 5.5 gallons and took a gravity reading. The OG was a crazy 1.150, the highest OG I had ever measured. That is enough sugar to give you an 18% abv mead. I decided on a popular wine yeast Lalvin D47, which has an average alcohol tolerance up to 14%.

After my cider experience I wanted to avoid more rhino farts so I made sure to pitch plenty of yeast with lost of yeast nutrient. I stirred in extra nutrient every morning for the first 4 days of fermentation. It's been in the fermentor for 12 days and I still see activity in the air lock, I'll give it a few more days and take a gravity reading.

After talking with Matt our local mead expert, I'm a bit worried I used to much honey. Worst case scenario it's undrinkable sweet, and I'm out $50 worth of honey. It sounds like there are a few things I can try to save it, but I will have to wait and see how far the D47 can ferment it.