Corrections on my newbie recipe?

Trying to understand mead making here.. been doing a tonne of research but still don't understand a lot. I've never made any kind of brew in my life. Anyone wanna help a newbie out? I know that my first mistake may be rushing the aging... but here's a recipe I've been formulating (feel free to give advice, correct, or suggest quantities of anything that doesn't have a quantity!):

5 gallon batch:

Ingredients: 20 Pounds Honey, Top off spring water to 5 gallons, Citric Acid, Tannin?
Yeast: Lalvin D-47/GoFerm
Nutrient: Fermaid K, Diammonium Phosphate
Stabilization: Potassium Metabisulfite, Potassium Sorbate
Fining Agent: Bentonite
Backsweeten: Honey/water solution

Sterilize equipment. Combine honey and water in carboy. Add the Fermaid K, diammonium phosphate, and the citric acid. Stir well. Let the D-47/GoFerm set in warm water as instructed, and then stir into must well to aerate. Replace stopper with airlock, half fill with water.

2 Weeks later: Siphon to secondary 5 gallon carboy.

6 weeks later: Rack once again, add potassium metabisulphite. Wait 2 days until adding potassium sorbate.

2 Weeks later: Rack into carboy with honey/water solution at bottom (possibly more citric acid).

1 Week later: Rack again into carboy and add bentonite.

1 Week later (3 month mark): Bottle.

I have no idea what I’m doing. I feel as if my recipe may explode.

Thanks for the advice guys. Alright so time set aside, say I let it do it's own thing, is everything else looking ok? Should I add tannin at all? Any suggestions for quantities of of any of the chemicals? Also, the reason I chose DAP wih the Fermaid K was because I read that adding the DAP itself will add more nitrogen which is good for the yeast.. should I still skip that? I will be taking hydrometer readings of course when I actually make the batch, I just wanna triple check that it will even work out Measure 3 times, cut once