I have made a traditional mead using honey from a local beekeeper and I used the Yeast CY17. Which I have fermented to a specific gravity of 1.000 then cold crashed it racked it off the lees then used bentonite to further clear the mead.

After this, I have noticed the mead has little to no flavor. I suspect it has to do with the mead being fermented dry but I thought it would still have more flavor. I am trying to understand the possible ways I could have lost so much flavor and is the only way I can regain some of the flavors back by back-sweetening the mead with more honey?