All sounds good, just curious as to what kind of honey you used? If you plan to bulk age your mead (I am assuming 5 gal?) for extended periods you should probably look into picking up some Argon (WineSaver) or some Co2 equipment to keep at least a small blanket of dense gas to shield the Mead. If it is clear I would go ahead and rack it off of any lees it may be sitting on, and be sure not to pick up any sediment when you rack.
The yeast may be at their 'Stated' alcohol tolerance, but as long as it was a healthy colony they will ferment any additional sugars that you introduce, even if the Mead has appeared to clear out. You can chemically stabilize your Mead, though. You just need some Sorbate and Sulphite, both available at you LHBS, you just follow the directions on the bottle (or ask an expert for more knowledgeable advice on stabilizing and extended aging) and you will be good to go. I you plan on adding fruit, however, I would plan on adding that soon so that it may 'secondary ferment' and then Stabilize and backweeten. There may be a lot of bugs on fruit so you'll probably want to allow a renewed fermentation on the fruit additions. Be careful with your exposure during and after fruit additions, melomels tend to oxidize a little easier than traditionals.
Also be sure to bulk age in a dark and, relatively, temperature stable environment. A dark closet towards the center of a home or, preferably, a basement. Basements are next to perfect as they will remain roughly the same temp. all year round providing a wonderful place for honey wine to mature.
Need anything else don't be afraid to post up a question. Lot's of good people here to help however we can.