Re: To dry???
Before we attempt to fix your batch some advice for future batches...
1st - Sams club honey is some of the worst available... First bit of Advice, never use it again.
2nd - It is not necessary to boil your must, it tends to drive off the flavors & aroma of your honey.
3rd - If you do Boil your Must... Never Boil your fruit, as most fruit contains pectins -
A soluble gelatinous polysaccharide that is present in ripe fruits and is extracted
for use as a setting agent in jams and jellies. The pectin sets during the boil and your meads
will be forever hazy.
OK, now on to fixing your batch, the champagne yeast you used probably has a tolerance of 18%, I'm guessing this was a 6 gallon batch, I'd suggest adding about 4 lbs of quality honey to help offset the Sams club honey and about 4 lbs of blueberries, if you have a 6.5 gallon carboy I'd suggest racking 1/2 of your batch on to the fruit in that, adding the 4 lbs honey, stirring well but gently enough not to oxygenate, then racking the rest of your must into the 6.5 - stirring gently again. After it has finished fermenting or has reached a gravity you're happy with, rack off the fruit and age.