My First time

I just want to make sure I have this down, and will not end up with race fuel. I have brewed beer many times, but this is my first mead, and needless to say i am excited

Ingredients:
10lbs honey
1 pkg Red Star Premier Cuvee Dry Yeast
2 teaspoons Fermax Yeast Nutrient

Procedure is simply, clean everything, prep yeast, warm honey, warm water, Stretch my back out and then shake up my carboy, place the air lock on; salivate and wait. Then bottle and age, I was hoping for it to be ready by christmas.

Questions:

Will 3 1/2 months be long enough for a drinkable dry Mead?

Are there any errors in my procedure or missing ingredients?

I wanted the Mead to be initially sweet with a dry finish, hopefully all goes well

Wow thanks for all the input, this forum is great!

Well my internet decided to die on me and I couldn't read any responses, so I just went ahead and did my own thing(i am too impatient). The only change I made was the addtion of 2 cups of Lingonberry Concentrate (which tastes a lot like Cranberry). I did that because I figured it would be mostly alcohol if I didn't, but it may still be.

I added the all the ingredients together, and my must,mash,wort was around 110 deg Fahrenheit, I poured in the hydrated and prepared yeast which was living at the time. And waited, 2 hours passed and I had no activity. I threw in another packet and it started to make the airlock bubble. I didn't understand, but I figured the temp had gone an' killed the little suckers.

After reading all your input I am going to let it sit in the carboy for a while, but I have just a few more questions.

Questions:

I have honey that has settled on the bottom of carboy should I shake/stir it up?*

How long should I keep it in the carboy if it is destine for bottles, and should I prime it with honey?

*BTW I took initial gravity reading when the honey was settled at the bottom, because I had forgotten and it came up as 1.011?! ???