@WorldTravelingJoe
You may want to repost this in the Mead sub-forum to get more views. You have posted it in the section that is usually more for "How to use the forum/get help using the forum/or suggestions on how to change the forum" sub.
That said, where is your SG sitting at now?
Mead can be a bit slower to start than wine, but once it gets going I've not really seen much difference between the two. Also, try not to get caught up in airlock bubbling as that is really not a full indication of what is going on with your mead.
Like Menny, I am a bit concerned about your container being that full. I typically use an open primary fermenter (such as a pail covered with a tea towel) or a big mouth bubbler, both to give the yeast plenty of oxygen and to avoid foam overs. I've never really understood using a carboy or jug for primary. If you have a healthy fermentation you are almost guaranteed to have a mess to clean up at some point.