here's teh thing...making dry mead with champagne yeast...its gonna have to age a year or more to really develop its flavor. prior to that its got too much alcohol hotness, and generally is just too 'harsh' and immature to really enjoy.
the yeast nutrient seems a little high, but if the label said 1tsp per gallon of must, then its fine. different brands have different formulations.
give it a month in secondary and if its clear, bottle it...and wait. I like my mead, but its one of those things that can take quite a while to reach its peak flavor.
I have a couple bottles of mead that turns a decade old this November.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10