You mentioned it’s still in primary. I would rack to a single carboy at this point, give it a couple to few weeks at room temp with airlock to confirm lack of fermentation and drop more sediment then store cold, either cellar temps for a couple months or fridge temps for a couple weeks before bottling. As Joe said solid bungs can be used here.
I find that with mead, as opposed to beer, a “secondary”, even if not a true secondary fermentation, is important to confirm that refermentation will not occur in a bottle, which can be a disaster, and help make a crystal clear mead. If you are using clarifying agents and chemicals I suspect this step can be skipped but I am happy with the results of the method I described.