Its clearing well but I could add some finnings I suppose. I would think that if I am going to keg it, I can just bulk condition it in the carboy for another 6 months and then add finnings cold crash and keg. Or add them now Keg and let it condition in the keg (would take up less space in my fermentation chamber this way).
Otherwise I would want to add the finnings now and bottle now so that the yeast would still be active enough to carbonate the bottles?
I don't think I will back sweeten, its going to be a dry mead for sure.