Next time, remember... 12# of honey takes up 1 gallon of volume.
I would highly recommend using this
calculator to figure out how much honey you'll use in a batch size. BTW, take note that the TARGET VOLUME is total batch size, not how much water you'll add...
I would also suggest reading up about adding nutrients to the must to help it along. Honey, while high in sugar content, is rather low in the other nutrients yeast really needs in order to thrive.
I do hope you oxygenated the hell out of the must before you pitched the yeast in... What yeast did you use?
Keep in mind, if you used a yeast that has a tolerance of more than 12% you'll ferment dry. Such as to .998 or even .990... You can back sweeten the batch, which would have been easier/better with the original honey/must that you threw away. OR simply let it age. Of course, it can take years to mellow to the point where it's not that dry anymore.
IF you do end up back sweetening the batch, you have a few options. You can simply add more honey to the batch, letting it ferment until you've exceeded the tolerance of the yeast. Or you can stabilize the batch, and then add honey to sweeten it. The easiest route is to simply get it to ferment to the yeast tolerance, and then add a bit more honey until it's closer to where you want it. I would advise back-sweetening in tiny steps, and to NOT actually hit your target, Undershoot it by a decent margin. Otherwise, by the time you get into the batch, it will be too sweet.
I also completely agree with deb_rn about most mead needing at least a year from when yeast is pitched. With LOW OG/ABV batches, that can be moved up, but rarely shorter than 6-9 months. You'll want to let it stay in single vessel form for as long as possible (in the carboy, not bottled). There are several advantages to this. Not the least of which being able to adjust the batch easily.
I have four batches of mead in process right now. Two traditional batches (used 4# per gallon of must there) a blackberry melomel (3 gallon batch, 8# honey and about 7.5# of blackberries total) and a one gallon mocha madness batch (more for a recipe formulation than anything else). I started these back in November of 2010. They are all in bulk form still (carboys for the larger batches, gallon jug for the other). I racked the larger three batches yesterday and plan to rack the 1 gallon batch this weekend (to get if off of the vanilla bean I dropped in on 2/18). I used Lalvin EC-1118 in the two traditional and mocha madness batches. For the melomel, I used D47. The melomel needs time to age, before bottling, even though it's the lowest ABV of the bunch. The traditional batches will stay in bulk form at least for a few more months before I even think about bottling. Most likely, I'll pick up some 3 gallon corny kegs, transfer all three batches into those, and age them until at least October/November.
BTW, you really didn't NEED to heat the honey up... There are plenty of people (on the Got Mead? site) that don't heat their honey at all and are making award winning batches.
I do agree with fatbloke about not throwing out must... If you're not careful, the bees will go all jihad on you over that.
For reference, I formulated my own recipe for my mead batches. It's not like brewing beer where it makes sense to use a published/sold recipe and ingredient kit. You can really just use the calculation tool to figure out how much honey will get you to your target OG (or close enough to it), pick a yeast you like (I prefer Lalvin strains myself) and just mix it all up and let it ride. Just be prepared to tend to it a bit in the start (for the first week or two), then let it ride for months. Some people rack more often, others less, to get off of the lees. But, you can go months between racking times. I racked about 6 weeks ago last... Give your mead enough time and it will become VERY clear. It might surprise you as to how clear it will actually become. Look at it now, it won't look anything like that when it's done. Depending on which type of honey you used, will really determine how it looks. Of course, the dilution plays a factor too. So with yours with the water to honey ratio you used, expect for a very light colored mead.
As I'm sure you'll find out, making mead is not like brewing beer... It does share one element though... Just because it's done fermenting, doesn't mean it's ready for bottles.
Are you planning on having this carbonated, or still?