Wyeast 4184 Sweet Mead fermented dry

The reason is that you started with a gravity of 1.092. That's about 12% ABV which is about the limit for the 4184. So you used a honey amount that this strain could take dry.

If you want it sweet, you can add more honey.

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The fact that a yeast is called Sweet Mead or somesuch tells you not very much. You can use ale yeast with mead and it won't make it a beer and you can use champagne yeast and it won't make it champagne (or sparkling) .. The idea behind the name sweet mead yeast is that it has a lower rather than a higher tolerance for alcohol and until that tolerance is reached then it will be able to thrive in the alcohol concentrations that it is asked to inhabit. As Medsen said, 12 % alcohol by volume is not outside this yeast's tolerance... so it is to be absolutely expected that it will ferment dry with not so much as a "by your leave..."...
To sweeten this ,you might want to stabilize the mead (K-meta with K-sorbate) and add more honey (perhaps a nice varietal honey to improve the flavor profile). The dryness and the likely acidity caused by the berries and the acid blend may be out of balance so you may want to see if reducing the acidity might help the flavor. The addition of more honey after stabilization - none of the added honey will be fermented - may act to counterbalance the acidity with more flavor and sweetness..

Makes perfect sense.
Thanks for saving me from the same mistake
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Steve Works
sweet champagne