1st mead is tasteless

A month is much too early to pass judgment on the flavors in your mead. Typically the honey flavors will come back in time, right now it will taste disjointed.

One thing to watch is the SG. Given your recipe, the yeast you used has the potential to consume all the sugars, but have not yet. As you mentioned, they are nutrient starved and going along slowly. This could be an issue if you bottle this batch before stabilizing it somehow to stop the fermentation.

Store/supermarket type processed honey can be very bland as honeys go. They've often been blended to maximise the sweetness/sugar, just for eating/cooking.

Don't be disheartened though, once you're happy that the ferment has finished, rack it off into a gallon jug, let it clear, then sulphite it and sorbate it. then put it away for at least 6 months to age (a year is probably better).

You'll be surprised on the changes that time makes on mead. then if you're still unhappy, you can always find some good strong flavoured honey to back sweeten it with.

Personally, my first mead was made similar to how you describe yours. It was bulk aged for between 12 and 18 months.... I was amazed how bad, it wasn't! even using cheapo supermarket honey had done quite a good job..... erm, it didn't last very long

regards

fatbloke

Once it has cleared and aged a bit, you might try adding a tiny bit of acid blend to a glass (or a few drops of lemon juice if you have no acid). A little acidity sometimes wakes up the flavors in a mead. A tiny bit of tannin may also perk it up. You can pour a couple of glasses and do some tweaking to see what works best for you and then apply that to the rest. Again, I'd give it several months to develop before attempting any of this, you may be surprised by how much the flavor develops.