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If it's still fermenting, still cloudy, then yes, it will taste yeasty, and possibly seem moreso than before for the reasons you suggest. This should lessen as the mead finishes fermenting and clears up as the yeast drop out of suspension.

Sorbate won't stop a fermentation, all it does is make the little yeasties' pizzles fall off so they can't replicate. Most of the time even sulphites won't stop a fermentation if it's still active. If you really want to stop it where it is now, I'd recommend cold-crashing it to force the yeasties to go dormant and settle out, racking off them, and then hit it with sulphites and sorbate.

The difference if you want to add juice in secondary is based on whether you want this juice to ferment or not. If you want it to ferment, go ahead and rack it anytime but you'll have to wait a little longer for the yeast to finish their job and settle out, if you just want it to be the equivalent of adding a fruit juice pack like in a wine kit and have it not ferment, then hit it with the stabilizing chemicals first, let it clear a bit, then rack onto your fruit or juice.
 
all right. back with another question. things went along really well. had consistent flat SG readings, used sorbate, and racked only ~8lb of blueberries. that was about a month ago now.

I took a sample today. There is some subtle blueberry in there, but overall i would like it a little sweeter. What are my options for backsweetening other than honey? If I do use honey, my 5gallon carboy is filled to the max, so any good suggestions on how to go about this?

I know people say mead gets better with age, but does it every get sweater?
 
It will not increase its sugar content on its own, but with age meads CAN develop a perception of sweetness.

I think your best option for getting it sweeter would be to backsweeten it with honey. Siphon out a glassful and have a taste, add honey until you're happy with it, check the specific gravity, then bring the rest of the batch up to match your adjusted sample. By using the mead calculator you should be able to figure out how much honey you need to add and from that you should be able to estimate the volume of mead you need to remove from your carboy to make room for the honey.
 
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