Oh Boy!:<
First of all do you have a hydrometer? If not, get one! It is the magic wand. Heres why...
I have no idea how much sugar 9# of honey is equal too, so there is no way to know what the starting specific gravity is, or the potential alcohol.
Secondly. Most berry wine calls for like 8# or more of berries per gallon.
So at this point you are going to end up with a very weak wine with no alcohol.
But don't despair. You can make something happen still at this point.
First you need more juice or fruit. And you definitely need more sugar or honey. Quite a bit more.
For juice, I would add undiluted frozen concentrate. How many? Hard to tell without knowing what the SG is. I have made lots of concentrate wine and it's pretty much(for 4 gallons) 12 cans of juice, water to make 4 gallons, and 8# sugar, give or take, to make a wine of about 12%.
For fruit, I have no idea what you have available, but you are going to need a lot more, no matter what you choose.
So either way, the additions you will have to make to save this will not fit in a 5 gallon vessel. You will need to split it.
If you were to continue on the mead path, I don't know how much more honey you would need. I'll let one of the others more familiar with mead to chime in on that one. Nor do I know what to suggest as an addition to give it a little more body. And nor do I know if the addition of honey/fruit will fit either.
You may or may not need to pitch fresh yeast.
What kind of temperature are you keeping this at? Is everything been sterilized? Did you add any additives, sulfites, pectin enzyme, yeast nutrient?
Tell us more. Thats all I can suggest for now. I am sure some others will be around to add to this.
Hang in there.
Troy