You're doing it just fine. Racking does a few things. It removes the wine from the accumulating sediment (lees), it oxygenates the wine, and dissipates dissolved gases. And of course it helps you reduce the remaining volume of finished product. If you're a by-the-book winemaker who enthusiastically sulfites, then certainly one has to rack that frequently to drive off the sulfites (which protect the wine from the racking's oxidation). But with careful attention to racking technique to avoid splashing, sulfiting is largely a matter of preference for the home winemaker after must preparation is over. Oxygenation is actually pretty harmful for wines/meads that haven't been sulfited except in small quantities.
And as for clarity, racking does NOTHING. Read that again. Once sediment has precipitated out, whether it's yeast or tannins or pectins or what have you, it does not magically leap back into solution when you miss a racking date . There may be some technical minor benefit to aeration and precipitation of tannins, but technique and time do so much more that racking's contribution is not significant. Are your meads and wines clear? You've answered his question.
Some yeast, breaking down over long times, lends an autolysis flavor to the finished product. This may be why some winers are so frantic to remove the wine from the lees, but that same character can be a benefit and important aspect of the finished character to a mead or wine. But think about it: let's consider a full-bodied tannic red wine that needs three years to mature. If racked every thirty days, even a large volume batch would be drastically diminished by the time its barrel-conditioning would be complete, nevermind the damage from over-sulfiting to protect from the repeated aeration.
Sorry but this pedantic, stodgy traditionalism is I think one of the reason people steer away from home wine and meadmaking. There's more'n one way to skin a cat, and more than one way to make high-quality mead and "whine" at home .
Bees, brews and fun
in Lyons, CO