You can expect to ferment it down to 1.000 ish, in other words all the fermentable sugars will be converted and it will be dry. You may or may not like it like that.
Are you doing a staggered nutrient addition? Nutrients are especially helpful with a traditional mead.
As far as abv goes it depends on the original gravity. Did you take a reading? If not you can figure it out based on how much honey per gallon. From there use an online calculator.
Expect it to be dry with a honey character based on the honey used. It will still have mouthfeel though, even if dry because honey is like that.
As far as ageing time goes, after fermenting (about 2 weeks or so) rack into a carboy (gallon jug in your case), put on an airlock and keep at room temperature for a couple months. Then rack into a new jug, careful to leave behind sediment. You want to fill into the neck to minimize air contact. You may need to add sterilzed glass marbles to displace the same amount as the sediment left behind. Age in cellar for at least a few months, bottle, then cellar for months to years, whatever you can stand.