Originally Posted by OneCerebralSamurai
It looks like degassing REALLY, REALLY has a large effect (I read the sticky, so that's why I did it this time).
@ 6day SG = 1.076 (8 point drop) and the mead is extremely "fizzy". I'm still way below the alcohol tolerance of the yeast, so it's pretty clear that it's the CO2 that's slowing them down.
Actually I don't degass @ all and mine routinely break the 1/3 point on day 3 or 4. I'm still am not convinced that degassing works untill I see the data. I've followed all the links and still haven't seen any good data sets that prove this point. My SGs are very close to what you have going now. I think SNA is the key to getting your mead moving.
You mead does sound tastey though. You might consider chilli's in the secodary because that is how the Mayans traditionally drank their cocao.