The difference in the numbers, is something "beer people" can't always get a handle on. Likewise some of the differences in fermentation technique.
Honey musts are rather different, inasfaras, its routine to hydrate the yeast with GoFerm, then pitch into the must, then not adding the first half of the nutrient/energiser combo, until after the lag. Then they frown on opening the fermenter to aerate 1,2 or even 3 times daily, up to the 1/3rd sugar break, when it would be aerated to get the air/O2 into it, then adding the 2nd part.of.the nutrient/energiser combo and stirring it on, the airlocking off and leaving it too finish.
At the stage you describe, I'd add some boiled yeast pt yeast hulls and then give it a good.stir and then leave.it until .it starts too clear.
Then I'd test the numbers to make sure its either dry or finished where you want it and then rack it off the gross lees.....