I have a couple of thoughts which I’ll share, but it will also help if you can tell us what temperature you are maintaining, and if you have aerated these batches. Also, is the energizer you are using one that looks like tan colored powder?
If you did not aerate, that really prevents the yeast from multiplying enough to have smooth fermentation. If you have not aerated, I would do so now (carefully, you don’t want a MEA - mead eruption accident).
Secondly, your yeast are under nourished (even though K1V is not a nutrient hog by any means). You have given them less than 150 ppm nitrogen, and they will do better as a general rule if you give them 200+. At this point, I would use a tan-powder energizer and I’d add 2 grams per gallon along with the aeration.
Thirdly, and I suspect most importantly, the pH of you mead may have dropped too low. When you add a bunch of citric acid to bring the must pH down, it often allows the pH to drop even lower when the yeast start secreting organic acids. I would suggest checking the pH with a calibrated meter. If you find it is below 3.2 it is probably contributing to the slow down. The tan-colored yeast energizers often raise the pH a little, and adding it might get this fermentation going again, but if the pH remains low after the energizer is added, you may need some potassium bicarbonate (calcium carbonate will work, but not as well) to bring the pH back up to around 3.4 or so.
By the way, for future batches, you may want to hold off on acid additions until after the fermentation is complete, and then add to taste. Measuring TA is problematic in meads because the principal acid is gluconic and a large portion is in the form of gluconolactone which is not acidic in flavor, but which will convert to acid and throw off you TA measurement as you add NaOH. Meads to need to be driven to a TA number, and trying often leads to overly acidic meads that are not nearly as good. Going by taste works much much better.
Also, if you use sulfites, you don’t need lysozyme as the sulfites can suppress bacteria. However, your mead is in not danger of MLF since meads don’t contain malic acid in any appreciable amounts (unless you are adding acid blend, or fruit with malic acid)
Endeavor to persevere!