BBH Mead Workshop

Hey Uze, So this may be my first post, for all I know. The mead workshop in providence RI (some nov. day) went great. Started w/ 60# of honey, We did 1/2 bbl of mead cooked for a bit outside made from local "natural" honey ie only heated to 130 deg., divvied into: 1/4 bbl sac mead, 5 gal. cycser (cider unpasturized from a local, cider mill) 3 Gallon mead of inspiration from "Sacred and Healing Beers" ie 3 gm. Sweet Gale & 15 gm Heather (the nice purple&orange kind) and 3 gal mixed W/ oregon blackberry can. average og 1.127 Fermented most w/ wy sweet mead. some w. lavlin. No additives.Started@ 65 deg. Fell down over 5 weeks to 56 deg. Slow Ferm now. What do you think??? Doubt its done.
Wassail, BBH