I concur. I have some I made with the 3lb jar of Walmart honey and bread yeast, as per JAOM. It is very sweet, wouldn't want it any sweeter and I like sweet drinks. 2.5 lb with bread yeast makes a little drier mead, not dry by any means but more to most people's taste. 4.5 with bread yeast will be reeeeeally sweet unless your yeast can handle more than most bread yeast. I would add some more water and keep an eye on the fermentation. ....or you could leave it as-is and use it on pancakesYou'd probably be best off boiling some water, letting it cool to ~75 degrees, and adding it asap.
Oh I think it will end up being drinkable. Just kidding on the pancakes. It will likely be a long slow fermentation, but mead is a long-term proposition anyway. I wouldn't give up on it. There are a lot of experienced meadmakers on this forum and they may have some ideas for you. If it's still too sweet for you when the yeast conks out, you have a couple of options. I have read a number of posts where people pitched a higher-tolerance yeast and continued the fermentation. This is just me, but I think I'd make a second batch with maybe 2.5 lbs of honey and a wine or champagne yeast, to make a nice dry mead. Then you could blend to taste when they are both done. That way you control how sweet you want the final product. (And you end up with TWO gallons of mead, which is never a bad thing )Ok I boiled a little water let it cool an added which raised the level about 2 ".Checked it this am and its working "slowly".Is there a possibility this will be drinkable or should I really use it for pancakes?