I am just jumping into this thread and haven't read every post but I have been making mead for years. To be honest the best way is to mix honey with warm water, add some yeast and let it go. Nothing fancy. Don't use Campden tablets - that's for preserving and usually for red wines. Adding fruit unleashes a whole mess of other issues and then it is considered Melomel, not mead. The last few times I racked it once after 2 weeks of strong "bubbling" from the chamber lock and then rack it every month thereafter to keep it clean. Quite frankly I think the best batches turned out when I racked it once and left the sediment at the bottom, even when bottling (don't drink it though - major hangover stuff). Mead doesn't seem to last more than a few months (age for 4 drink by 6). At 7 months I am not surprised it tasted that strong - and it might be starting to turn, especially if it was stored at higher temperatures. Mead won't every really be super sweet, unless sugar is added after the fermentation process. I have gone so far as to use 25lbs of honey in a 5 gallon batch and still the results were not overly sweet. It is gonna give a kick if done right make no mistake, however with natural fermentation you really cant go about 18% alcohol (the yeast will die).
As far as warming it, I suppose its worth a shot but I like mine chilled. The "proper" or should I say "old way" to serve it would be at room temperature.