Long and short of the conversation, I would think, would be to make your batch, take your readings and figure out your calcs. based on that. I have been making mead for some 30 years, and with all the additives, honey profiles, yeast variants, etc To expect any program to give accurate findings is possible, but would constantly be changing to add variant ingredients on top of yeast strains, batches, age, and climatic conditions.
As an armature beekeeper, there are 10's of thousands of honeys. And that is just domestic. If you buy your honey from a store, there is a good chance that you are not buying honey at all but a sugar blend from China that is sold to importers. That in itself would completely screw up any readings, baselines.
My humble advice... Make it, try it, if you like it then clone it. If you don't figure out why and change it. But ALWAYS buy your honey from a local keeper to ensure that what you are buying is actually honey, and a thumbnail of what kind.