First, a big thanks for everyone's notes on the section so far. This recipe was taken from the mead making tutorial in a book, except I advocated for the no-heat method isntead of the boiling method used to santize the must in the book.
In regard to the fermentation temperatures, that was one I struggled with, and perhaps it could be worded better. I know lower ferm temperatures will keep the "jet fuel" aspects to a minimum so you don't need as extensive aging, but on the flipside this tutorial is meant for the newbie who might not have the ability to hold fermentation temperatures below 60*F. I think I will go back in and recommend people stick to the lower end of the suggested range, and then on the Mead Making Tips page, have cool fermentation be a tip.
And you guys are totally right that it would be dry. That's interesting seeing as the recipe is listed as medium sweet in the book. I will update that accordingly.
Thanks again for everyone's feedback, and I am all ears if you have other suggestions for improvements. You guys are awesome!
edit: Tutorial and recipe is updated. Will add on to the mead tips about the benefits of lower fermentation temperatures.