I don't know about your batch, but I've had several batches now that just plain do not taste good a few months in, but really change after 6-12 months sitting in a corner somewhere. Rack it, put a good "S" airlock on it and don't let it dry out, and forget about it for a while.
I'd never even consider drinking a month-old mead though. There's a recipe out there for BOMM (Bray's One Month Mead) that's supposed to be ok to drink that soon, but I've never tried it. Especially if it tastes "fermenty" I'm guessing you still have yeast in solution. Is it still kinda cloudy or is it clear?

I honestly treat this hobby kinda like NFA stuff. Start something, do all the work and then forget it for a while. Start something else next month, and repeat. Eventually, you start getting to the point where things are ready to drink, or at least for the next step on a regular basis, but you're not sweating that thing you just started, waiting to see when it will be ready.

Best advice is patience...

Second best advice is to start bottling at least one extra bottle and setting it away, for the day we all eventually figure out how to organize a tasting party. If you're taking decent notes, even the nasty batches can be helpful as we all share what to do and what not to do.