Well repitching won't change much, since it's fermented mostly to dryness. Champagne strains will do that. If you were looking for a mead with some residual sweetness (and honey flavor) you'll want to stabilize the mead ansd sweeten after stabilization. Champagne strains also have a typically neutral flavor, so you probably have a dry mead which may have a pretty neutral taste, except for the young hotness which should mellow with aging. You call it a "cyser"... are you planning on adding apple juice later?
By my estimates your starting gravity should have been more like 1.068, but it's not unusual for some of the honey to not have dissolved completely unless the mazer takes some pains to do so.
My preference is to age a mead "as is" to let its true character come out a bit before starting to tweak the profile, but with a good palate and experience one can certainly intervene earlier if one wants to.
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in Lyons, CO