golddiggie is right, give it a few more months. But when you're ready to sweeten it you should first stabilize it with potassium metabisulfite and potassium sorbate, this will render the yeast defunct. Then add small amounts of honey and taste test it until you've found the ideal sweetness.
You could put a measured amount into a glass (say 1 cup) and then add 1/8 tsp honey at a time to find your preferred sweetness. Then just multiply the amount of honey used by the number of cups of mead you want to sweeten.