Joe meadmaker is right, the mead is way too young. You say that you don’t mind that it’s cloudy, but you do: it’s cloudy because it’s not done.
Am I understanding that you have not racked after fermentation? If that’s the case I would rack into a carboy and let sit at room temperature for a couple months. Ideally you would then rack into a new carboy and store cold for some more months but assuming that you are using hydromel in the sense of a low gravity mead you could call it done after a couple more months, cold crash, and package.
Also, it seems like you are trying to apply low oxygen techniques to mead making. Again, Joe is right, this is unnecessary and maybe harmful if it means you are not degassing during fermentation.
The good news is there is a chance this will taste good with time but I would definitely rack off the original fermentation sediment.
FWIW I have not been happy with my limited attempts to serve mead on tap and prefer wine bottles and corks. And a reasonable amount of oxidation is a feature, not a bug, of mead.