For beer, yes. Standard beer yeasts are not able to consume quite the quantities of sugar that a wine yeast can. And when the wine/champagne yeasts get ahold of a must that's rather weak (1.080 is still in beer territory as far as I'm concerned), it will chew that up and become desert dry. That's as in Arizona desert, not ice cream sunday Dessert.
So, you're almost done. I would bet this ferments out just a few more points before dying out and leaving you between 0.995 and 1.000.
The good thing is, if you want it sweeter, you just have to inhibit the yeastie productivity (sorbate and sulfite) then backsweeten to taste.
Other thoughts on getting a sweeter mead are to jack up the gravity and or step feeding so much that you overwhelm the alcohol tolerance of the yeast (usually good anywhere up until 16-18%, but you'll want to read up on each yeast type as some are lower and all), or use a beer yeast that will crap itself out somewhat early and leave some residual sugars, or just pray for sweet meads. 90% of the time, mine come out sweet without anything but wine yeast and a prayer.
Check it again in a week or two, if you're still at 1.000 on the dot - do the sorbate/sulfite and then backsweeten.