a couple capsicumel recipe questions, maple honey

I'm looking at doing a Maple Jalapeno mead (just a 1gal batch). I've got my hands on some maple honey and plan on using that as the primary honey. Has anyone used it before, does it pack enough "maple" flavor, or should I consider using some maple flavoring? If it ferments with a good maple flavor, I'd prefer to just back sweeten with the leftover maple honey.

it seems like most capsicum recipes have the peppers going in the primary. Does that check out? and would there be a benefit to putting them in secondary? What's a good amount of jalapeno to use for a 1gal batch? I'm mostly wanting the jalapeno flavor. Considering using 1 habanero to add a little heat. And how long should I keep them in there? I know I can taste test, but looking for a ballpark.