Oh dear. Another "homework free" batch!
It's like this. The JAO recipe, whether accidentally or by design, is formulated so that by using quite a high gravity start and bread yeast, you end up with some residual sugar.
That's needed, because the recipe as it stands, enables the new mead maker to get all the ingredients in a grocery store.
Now with orange, the flesh doesn't actually add too much flavour, that comes from the outer, orange coloured part of the skin. The down side is that the white part of the skin, the pith, will contribute a considerable level of bitterness to the batch.
The main reason for using bread yeast, is so that the residual sugars, left because bread yeast has a lower tolerance (a level of alcohol that it will produce before the alcohol causes the yeast to die off) than wine yeasts do.
It so happens, that you've chosen to use one of the more hardy and higher tolerant yeasts (K1-V1116 is tolerant to 18% ABV).
Hence it's likely that you will have to let the batch finish and it's probable that it will finish dry. When you taste it, you'll get some idea why JAO doesn't lend itself to being made as a dry mead.
All isn't lost. You will need to rack it off the fruit, then stabilise it with sulphites (usually in the form of a crushed campden tablet) and sorbate.
Give it a day or two, then use some half honey half water syrup to top it up. Do that incrementally, a bit at a time, stirring the topping up syrup gently after each addition, then taste it. Keep doing that until it hits a sweetness level that you like. The bitterness will never go away entirely, but it's balanced by the residual sugars in the recipe.
Hence never make a JAO with wine yeast. It doesn't work.
Equally, some have posited that if they made it with just the flesh and then zest the orange part of the skin off the orange and used that, would that work ? Well I haven't tried that, but if the batch was made with bread yeast, then possibly but I'd suspect it would end up too sweet. It may work if a wine yeast was used instead.
Generally speaking, it's best not to meddle with the JAO recipe to much, just make it "as is". Equally, you can change the fruit, use nutrients, wine yeasts, etc etc, but then it's not a JAO is it...... So in that respect, it's better to follow more conventional technique/method.
Oh and it'll be fine to just leave it as it is, until the fruit has dropped etc.