Welcome to GotMead Marc!
Unfortunately, your mead is stuck.
The Wyeast sweet mead strain is notorious for doing this to new mead-crafters. It is almost a rite of passage. The yeast needs careful pH and temperature management and can be a real pain. If it is cold, like in the 60's, you can try warming it up to room temp. If you can't check the pH, you can add a couple of tsp of potassium bicarb and see if things work. If that doesn't get it into gear, get another yeast - I'd suggest EC-1118 (or Red Star's Premier Cuvee). Rehydrate that yeast in 50-100 cc of 104 degree F water, and after 15 minutes add an equal amount of your stuck must. Wait until you see it start bubbling good - could take minutes to hours, and then add must to double the volume again. Repeat until you have greater than 1 liter of bubbling acclimated starter, then pitch this in and aerate the must well. That should do the trick.
Endeavor to persevere!
Medsen