You likely won't have huge differences between those batches except some may ferment out more or less sugar and the speed at which they do.
I always did a starter, staggered nutrient and degassing in order to have a pretty decent mead in a month.
Once you have a solid process down, start making more interesting meads. Different honeys. Fruit/juice additions.
One of my favorite meads was a bochet. I heated honey in my insta pot until it was dark molasses brown, then fermented.
Or if you can find gravenstein apple cider, that makes an excellent cyser.