It's not a function of the quantity of yeast, but the type, that's going to determine your mead type. Champagne yeast can handle high levels of alcohol, and it will have a very high level of attenuation. These two factors mean that you're going to ferment the sugars in your mead close to completely, so it's going to be a very dry mead. That isn't wrong, it just may or may not be what you want.
In the event you wanted a sweet mead you will want to try a yeast meant for that next time you make this. Based on a OG of 1.088, if you get all the way down to 1.000 or lower you'll be at, or over, 11.8% ABV.