Thanks Vcasey for your help!
I did as you suggested and diluted the solution. I have the SG down to 1.090 @66F (1.091 corrected for temp).
I now have an extra 750ml bottle of honey water. I am not sure what to do with it yet so I just put a cap on it and stuck in the fridge. I didn't feel right pouring the mead down the drain so that I can dilute it.
As for the yeast, I simply followed the package instructions. I don't recall, but think the suggested range was 100-109 degrees.
The fermentation bucket idea may be a good one as the 1 gallon carboy is pretty full -just to the neck. I don't have a bucket that small. I do have 3 glass 1 gallon carboys so I could split the two to help. I have been stirring every day with a drill attachment.
I love your idea about starting in a 3 gallon batch. I think I would do this next time. The semi-dry and sweet would require back sweetening. One question about back sweetening. I wonder if I could sweeten by using my hydrometer and letting it tell me when it is sweet enough?
Last, I assume you aren't too concerned about me not waiting 24 hours until I pitched the yeast? I was concerned about the campden tablets I used may of killed my yeast.
Thank you for taking the time to help me