mead can actually age for a good time, so in short, YES. i think a good 6 more months will help. after that it probably peaks at around 1.5-2 years and will get worse after that slowly. so, by now, you should know if it's a bad, fair or great wine. it will get better, but a bad wine won't become great in 99% of the cases. i have had a few go from, "uh this really isn't good." to,"wow it's actual pretty good now?" only time will tell.
this depends on a few things though:
-no sulphites means less protection. faster aging, but not able to get it as smooth without the extra time
-storage area. the cooler (45~55F) temps make it age slower, but allow it to mellow better this way. keeping the temps constant is benefitial also. out of light will also aid in the slow ageing process.
-sealer used. cork will allow air around it between the glass and cork material over time. it's best to store them angle upward this way or "wet." screw caps will not allow much air in at all, so they can be stored for much longer period. almost indefinetly really in a great constant temp cellar.
acid changes and liquid mixing is what make wine "age." forgot what type of acid (malaic?) slowly turns into lactic acid. lactic acid is in milk and is sweeter.
mead should taste like honey, but slightly more earthy (in my experience). it can be mixed quite well from tasting different styles of mead. the previous owner of our house had bees and also made homemade wine. the mead was ok~good, but the mixes were all good.