I would wait a few more days. It's good for the soul.
Then, I would try adding 1/2 tsp/gallon of yeast energizer, aka springcell, yeast hulls, or yeast ghosts. Its basically the outer shells of yeast cells. They clean up by-products that are toxic to yeast, and it is good for restarting a stuck fermentation.
Another variable could be your yeast pitch rate. If you made a 1 gallon batch, the pitch rate for the beer yeast would have been fine (I assume you didn't make a starter). But if you made a 2 gallon or more batch, then a starter would be required. If you didn't make a starter, that likely contributed to the fermentation stalling out.
It could still be a function of yeast pitch rate. Now, I have used Wyeast mead yeast only once, in a 5 gallon batch. I was told that a starter was not necessary, so I didn't make one even though I was nervous about it. It did ferment out in two weeks and frankly I think I got lucky. If I were ever to use a liquid yeast for mead again, I would use a starter calculator like I do for brewing beer, and prepare the appropriate starter.