Ok, so if your total was 5 gallons and you used 12 lbs of honey and you now have a gravity of 1.033, then that's about 9% alcohol by volume with another 5% possible. Was your original SG around 1.100?
Am I correct in assuming that you didn't add any nutrient? In the absence of store-bought nutrient, you could use raisins (I would guess somewhere between 1/4 and 1/2 cup). Cut 'em in half, and boil them for about 10 minutes in a cup or so of water, let them cool and add the whole thing to your must. Shake the heck out of it so that any yeast left in there can get at the new addition. I would also proof a packet of bread yeast, boil it for a couple of minutes to make sure all the yeast is dead, let it cool and add that to your must too.
If your original yeast has perished, you may have to pitch more. But you've got a 5% swing there to work with, and some of them may be hanging around an hanging on, just waiting for nutrition.
I haven't had to deal with something like this personally, and I may be way off base here (I'm pretty much a newbee), but I've overheard the folks here who KNOW what they're talking about and if I'm wrong, they won't hesitate to correct it.
Hope I haven't hurt more than helped,
Joe
ps: Oops. I forgot about the restrictions for a show mead. I DID know that raisins were out, but I dont know if the killed yeast is permissible. Dammit. Failing that, I don't know what else you could do. Perhaps repitching some yeast and aerating the heck out of it would help. I may not have hurt, but I guess I didn't help as much as I'd hoped. -jm