Just my $.02: When I make a mead, it's going to have at least 2 lbs of honey per gallon, in conjunction with whatever other fermentables I'm using to make a pyment or melomel. In this case you'll have more of a wine chaptalized with honey rather than sugar. I'd cut back on the juice and at least double the honey. In order to technically qualify as a mead, 50% of the fermentables must come from the honey. This isn't the case here. Of course, it's your recipe and you can make it however you like it and call it whatever you want.