1. You want to stop food/aeration at the 1/3 break, NOT the 1/2 break.
2. You don't want to rack more than once a month.
3. You did better by using a honey mixture/must to top off the carboy. I would go with a solution that matched your original. That way your numbers will still be accurate.
4. Using EC-1118 means it's going to go to DRY. As in middle of a barren desert dry. That yeast WILL go to 18%, or consume ALL sugars it can trying to get there.
With your OG of 1.101, the yeast isn't done yet. Take a FG reading. Chances are it's below 1.000. Add more honey/fruit to it and it will be consumed by the yeast. You're only real choices are to keep feeding it honey until the yeast stops, then add some more to back-sweeten it (you could use more apricot too). Or chemically stop/kill the yeast before back-sweetening it up..
I would HIGHLY
recommend you go over to the Got Mead? Forums
and read up there. Far more information there, and tons more mazers to boot.
BTW, even once it appears to be clear (as in crystal clear) I would give it at least a few more months before you bottle it. My guidelines (many others too) is under 14%, at least 9 months in bulk. 14-16%, 10-12 months. 16-18% 12-14 months. Above 18%, plan 18+ months. You can always go longer (without harm). IME, the longer you actually give it in bulk the better. Not only does it age really well this way, but you can tweak it (easily) if needed. Once it's in bottles, it's done and you really can't do much beyond wait.