RE: Bottling day - my first shot at brewing mead
If I were to suggest anything, it would be champagne yeast. I use that for all my ciders, and it offers no real flavors of its own.
I think you're right about maybe having left the mead on the fruit too long; orange peel is a strong flavor, but I bet it dissipates in time.
Also, if you don't plan on consuming all this first batch, set some aside and try it in 6 months. I bet the flavor will have changed significantly.
The pics look great! :)