It's been years since I've made Mead. I used to be a Medivalist and always had a few gallons going at a time. This recipe you're using is normally called "Ancient Orange". I made it once with bread yeast. When all was said and done and bottled, it tasted like rocket fuel. I tucked the bottles away and forgot about them for a couple of years and then came across them when I was cleaning one day. And it was good! This is one that needs to sit for a while. So just bottle and forget about it for a couple of years.
Also, something to think about is the type of honey to use. From my experience, Wildflower honey tends to add strange tastes to new Mead and the final product has to age for at least a year before being drinkable (made that mistake with my first two batches). I ended up using Clover honey exclusively because more often than not, I had a drinkable product in a month. And with the group I was in, I had to churn this stuff out on a monthly basis. I would literally bottle and bring straight to an event. Keep one bottle at home and one for myself that night and the rest would be gone in no time.
I gotta start making Mead again.