Originally Posted by saramc
Assuming your SG was 1.080 then 1.050.
As mentioned recipe would be helpful. But in general mead tends to be much slower than wine. Depending upon your recipe it can be nutrient poor which can impact overall fermentation. Then you have to consider your yeast, primary choice (bucket and no airlock or under airlock from the start, etc.).
Yes I also presumed that saramc but I generally figure its better the newer mead makers are encouraged to use the standard nomenclature and other listings, that way it doesn't matter what.....?..... dialect? of english is being used, we're all"singing from the same song sheet" plus I've found when I make presumptions I presume wrongly (like 1.118 and 1.115 etc).
I'm suspecting it could just be a long lag phase thing, but until/if the OP posts a response we won't know one way or another.