It sounds like you added more than 500 ppm YAN.
The good news is that the yeast should be able to consume that much. Massive overdoses can leave it tasting salty/metallic, but I suspect that won't be the case here.
You do not have to dump it.
The bad news is that excess nutrient tends to produce wines/meads with less aroma, and can lead to sulfur odors. I'd make sure it doesn't sit on its lees, and if it develops any sulfur odors, I'd treat them aggressively.