What is the specific gravity reading of the mead now? What was the starting gravity?
It is possible that fermentation has stopped. this is especially true if it is not sweet at all. You can sweeten it now if it is finished fermenting, in fact you are proabbly better off allowing a ferment to finish, clear it and then sweetening to taste, add 2-3% more honey on top of that, make a yeast starter and add a tsp of that to each bottle. Make sure you use Champagne bottles,. Fill as normal and stopper, or cap the bottles and then let them sit somewhere cool. Kep an eye on them and see if there is any sediment dropping. If so you will havge a sparkling mead. If not simply wait longer. It may or may not re-ferment but thats life.
Let me digress a bit.
There are ways to make a fermentation go to completion in under 10 days even for meads where there are enough sugars to ferment to 14% abv +-
It's all about controlling three things;
1. Temperature
2. Yeast growth
3. Nutrition for the yeast.
#1 may be difficult for the home mead maker but it is possible to maintain a constant fermentation temperature if one is ingenious and has some spare equipment around.
#2 and #3 are easily done and you should experiment with different combinations of yeasts, nutrients and honey:water mixes.
Once you find a combination that will do what you want to do then document it, repeat it to see if it works then refine it.
In my Meadery, Rabbit's Foot Meadery, I ferment all of my meads in under two weeks. That includes those that are fermented to 17-18% abv then it's all about the aging. How long, in what type of container and the treatment of that container.
You can find a document I wrote on making mead on this site as well as my own. It explains some of this in more detail.
Mike