Hmm, I also would recomend to oak it with lightly toasted oak, prob 1 oz for a month would work.
Also, to increase body of a mead, many people have used rasins or figs. Doesn't contribute too much to the taste but it does beef up the body a bit. Also, if you mead is too dry, then definitely stabize and backsweeten. I would do it with honey. Also, a non-fermentable sugar is maltodextrin. add a pound of that and it will beef up the mouth feel too.
Hope it goes well.