It seems some end up with a natural residual sugar and others ferment dry. So stabilizing with k-meta plus sorbate prior to b/s is an option. My 2010 JMAO is now approaching three years old and was tweaked with one cup of Hershey's chocolate syrup per gallon--became chocolate orange spice mead, quite nice--two bottles left.
Getting ready to start a fresh gallon of original JMAO on New Year's Day, it is a tradition.
As far as the taste of your batch, definitely give it some time as you will be amazed how it ages. Personally I have yet to enjoy JMAO as soon as it is clear, but around three months it starts to perk up for me. I also use good honey, orange blossom and tupelo are my favorites--meadowfoam when I have it. I really like to play with different combinations of honey.
Motto: quel che sara sara