Congratulations! I love brewing and have made many batches of beer, wine and mead. If you are wondering when to bottle it you should keep a couple of things in mind:

When the entire batch is together in the same vessel it will continue to age and change flavor as a whole.

When the batch is seperated into bottles it will continue to age and change flavor individually.

You should really get a hydrometer to measure the specific gravity (only about $10-$20) because this will tell you how far along the fermentation road the brew is. If you want a flat (non-carbonated) mead than you should let the batch ferment fully before bottling. If you want a bubbly mead than you should bottle it just before it's done which lets it ferment a little bit in the bottle so it self-carbonates.

You can't really just go on a calendar time-line because so many different things have such a huge influence on the rate of fermentation, like how much honey did you use, what yeast did you use and what's its tolerance to alcohol content, what temp. is it at, etc. etc. So really the only good way to know that it's done to your liking (dry/sweet, flat/bubbly) is with a hydrometer.

I think you are going to be psyched with your homemade brew! I have some mead that is many years old and it continues to change slightly over time. Good luck.

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humidor inventory is in my bio