the yeast should eat their way through it, but you don't get accurate hydro readings. I assume its still fermenting, so oxidation shouldnt be an issue. Id would a rack some of the liquid off, and shake the jug to dissolve the honey and syrup, careful not to do it to hard at first so it doesn't foam over. Then add the racked off liquid back on.
does anyone else find themselves sitting, starring at their mead in process?