Well, you've got a good start for this if you're going to make it sparkling. It's not too potent so it'll ferment nice and quick, should clear relatively quickly, the yeast won't be maxed out, and the yeast you used is great for this application, being a champagne yeast.
You're correct in not using stabilizers before bottling.
I usually use 1 cup of honey per 5 gallon batch and bottle in beer bottles, bt you sound like you're good to go. I like to let it clear and then rack it to another carboy, add the priming honey, and bottle. And mixing it with boiling water or with some of your mead before you add it to the carboy will definitely make it a lot easier to mix in (voice of experience!)
The only thing is, I hope you like your meads dry, as getting a sweet sparking mead is a bit of a trick, you either have to get creative with adding stabilizers and sweetening after it's carb'd (possible by bringing everything to near-freezing temperatures) or use a sweetener that's nonfermentable.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014