apparently you didn't do a lot of mead research first? 4 weeks in primary is normal for a high ABV, dry mead. you used champagne yeast, so this batch is going to ferment to under 1.000....but should stop before 0.990
then you'll need to age it for about a year so the hotness can mellow out.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10