It's a traditional mead. I used 15 lbs of blackberry honey, water, and 1 packet of Lalvin D-47 wine yeast which I proofed before pitching.
It fermented really well and although it was warm (around 70F +/-) it has cooled off significantly in my Chicago basement :P meaderbaker has a good point. I haven't tried moving the mead to a warmer place so that might help. I'll take a temp reading when I get back from gorging myself on turkey and then I might try moving it to my room, that is after I've recuperated from thanksgiving.
Thanks again guys for the input. I feel a lot better
Oh and happy thanksgiving!