Without doing things like sorbate/sulfite and or back sweetening you need to use more like 15+ pounds of honey in a 5 gallon batch, assuming no other fermentables. That gets you in the 13% + range. I think you will find that d47 is a good yeast for traditional mead and will produce a semi dry mead at 12-13% and a sweet mead at 14-15% and up. I'm talking potential alcohol, not ABV. Under about 12% PA just about any wine yeast will finish dry. Btw I use the potential alcohol scale on the hydrometer when making mead because its more useful than specific gravity when making must.