Little on the warm side but still safe for that yeast I believe, if over a week it stayed stable, imo i'd rack it off the sediment aka lees, let it sit a week or so and see how it looks/tastes/smells, it'll all changes for the better as it ages. 1060 or 1.06 (same thing) is going to be dessert wine sweet though.
If thats sweeter than you are looking for you can try a few things.....
First you can simply use water that has been boiled then cooled or good bottled spring water to top off your carboy after racking, that will dilute the sweetness but also going to lower the abv.
Second you could dry pitch more yeast, you said you only used 1/2 a packet? or could get real fancy, bring about a cup and a half of water to a boil, add half the remaining yeast to it, boil about 10 minutes, let it cool to around 100*F add a teaspoon of honey and stir the crap out of it, use a wire wisk if you have it, sprinkle the last of the yeast ontop leave it be for about 15 minutes to rehydrate then swirl it up good and pitch it, then you'd be adding some fresh yeast and food for it (the boiled yeast) and that may dry it out for you.
Third...yeah you have options if you want to bring the sweetness down....this will take your hydrometer reading down to sub 1.000, real dry no sweetness, go to your lhbs or wherever you get yeast and get some Lalvin 1118...the beast.....pitch that and stand back
One thing you didn't mention was if you used any type of nutrients, its technically not a neccesity you can make a show mead style without them but youre looking at a much longer ferment and aging period.