In my experience, just until it clears. Some people age it for a year or more to take care of the "hot" alcohol flavors, i.e., fusels. Keep temperature around 70F, add yeast nutrient (like you already did), and pitch enough yeast, and you'll be fine. But bottle it when you like the flavor.
Dry mead to me tastes a lot like dry sake. A bit of an acquired taste, but well worth acquiring.