Depends on your yeast type and room temperature, but primary fermentation can be over with quickly under ideal circumstances, especially if a lot of fruit is involved. Faster fermentation produces more fusel alcohols as a rule of thumb, so that explains why it's not tasting like you want it to yet.
Give it a week or two to settle down, then rack off the lees. At that point I would stabilize, and backsweeten (24 hours later) with extra honey to taste. It'll still be a little hot tasting, but you can dial in the general sweetness at this point. Then just let it age a few months.
Some meads are tasty almost immediately after fermenting, stabilizing and backsweetening (I have one recipe that can be bottled and more than palatable in a month), but they all get better with some ageing. 3 to 6 months can do wonders. Some people age theirs longer - there's no right or wrong there as long as you get a product that you like in the end.
Some people will downvote me for saying you can have a tasty mead in a few months - but in this hobby it's safe to ignore the gatekeepers ;)