Wait 3 or 4 years. You started around 1.220. A normal mead will start around 1.120 and take 6-18 months to finish fermenting. Also, this will finish very sweet because even a distiller's yeast will die around 22% ABV and you have enough sugar for 29%. If you are using a mead yeast, plan on 17% ABV and 1.100 residual sugar.
I would get another gallon of juice & mix the batch. That would put the mix around 1.135, which most mead and wine yeasts can handle.
It will still take 6-18 months to finish.
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