Well, as you've made it basically as a JAO type mead, but with the sweet mead yeast (tolerance of about 11% ABV - and a notoriously difficult yeast to use), if you can, take a gravity reading of the must, then you have some idea of what's going on, given that the yeast can be hard work to use successfully (though it's not impossible).
Then, once it's finished fermenting and the "fruit has dropped" like with a bench mark batch of JAO, then just age it for the time frame that you've chosen - which is quite a good one for a JAO, which can taste good when young (though not in my experience), and just improves with age.
The theory seems to be that once it's cleared (so you can read a newspaper through it) and the fruit has dropped, you can rack off the lees a.k.a. sediment, carefully and when you get to a point where you think you're likely to pull some sediment, then you carry on and rack that into a plastic pop/soda bottle. That bottle is then placed in the fridge for a couple of days to allow the sediment to settle, then any cleared mead can be racked off the last of the sediment that drops out.
Yes you can rack straight into bottles if you want to, but that's actually harder to control/manage than it seems. It's better to rack into a bucket or carboy, with as little splashing as possible, then to rack/syphon it into bottles and cap/close.
