Originally Posted by SSD
I don't know about the ph, but the sample I checked tastes great.
Well Goblets comment was probably alluding to why it seems to have stopped early. pH swings are one of the limiting factors that can cause a ferment to stick.
Unless you did use the wyeast sweet mead yeast (tolerant to 11% ABV - and your drop of 83 points is equivalent to 11.2% ABV) then there's still fermentable sugars in there that could restart, given a bit of O2 and enough movement to shift any CO2 from carbonic acid into free CO2. Any live yeast cells can also canibalise the dead yeast cells for nutrient etc.
I'd suggest that as you haven't quoted the yeast used, and as you say, you like the taste "as is", then stabilise it (sulphite, then sorbate), let it clear and then bottle it to age......