Mead Stuck?

Hi all, I started my first batch of mead about 4 weeks ago, and I'm pretty sure my fermentation is stuck. When I first pitched my yeast (84F from dry yeast, Lalvin D-47), It seemed to be going fine. Almost 3 weeks and I was down from an OG of 1.102 to 1.082, but I haven't dropped any lower since (almost a week ago). As for yeast nutrient, I added 5tsp during boil, ~5tsp @ 1 week, and ~3 tsp @ 1 week 5 days. I should be getting 5 packets of Montrachet yeast tomorrow, should I make a starter or add it dry? Or did I make a mistake along the way that may have set me back? I haven't run into this with beer so I don't know what to do. Thanks in advance for the advice/insight.

Realized what it was yesterday - Sorbates in the lemonade concentrate I had in my recipe... whoops. Guess I'll be repitching.