> Chlorine and similar can be removed with Campden tablets, available at your homebrew store.

Never heard of this. I've googled a bit around, and I think I'll try this in the future.

> I'm not sure what to make of the fermentation time here. Meads are usually fermented longer, older recipes tend to have very short fermentation times. Especially older, low gravity recipes.

The caramelization process does slow the process down a good bit. I've made a few bochets, and I notice they go slower than other meads.

I've heard of people having issues using Ale yeasts with meads. The temperature of the house could have an impact. The lack of available nutrients (raisins a hotly debated topic in the mead community).

I would expect the Kveik yeast, the Lalvin D47, and maybe the "yeast party" to be faster than the S-04 and Saison yeast.