Before you throw in the towel on the current batch, you may want to let it age and mature for a bit. It may yet surprise you. If you do decide to make melomel with it, try to keep at least a few bottle of this as a traditional mead.
You can certainly add, fruit or juice or spices and other whatnot into a traditional mead to give it whatever flavors you want. Is there a particular kind of flavor you'd like to try in a mead? If so, we can help you dial in a recipe.
After you add whatever you decide to add, the clearing stage may take a lot longer than 4 weeks. For a traditional mead it can sometimes take 9-12 months to clear. Once it is clear, it can be bottled. Personally, I like bulk aging because I like to wait to make sure I'm really happy with a batch because I don't want to waste time, energy and good cork on something that isn't going to be up to snuff. I also have a tendency to make small tweaks with small additions of acid, or tannin, or oak over time. But once you are satisfied, it is safest to get your mead bottled and under a good closure.
I don't know that there is any advantage to bulk aging over bottle aging. As for aging temp, if it is too cold, the aging will be slowed. Ideal temperature for aging is probably the same as for wine, mid 50s Fahrenheit, but I keep most of my stuff stored at 75 F and it does OK.