Originally Posted by david_42
Yeast nutrient and fresh yeast is your best hope. Lalvin EC-1118 should have hit 1.010 in a couple weeks starting at 1.067. Honey is a nutritional wasteland.
Bingo. either the honey you've got is loaded with non-fermentable sugars (which means it was 'fortified' artificially since regular, raw honey is VERY fermentable, but lacks nitrogen and nutrients yeast need to thrive).
specifically you need to add nitrogen, not just nutrient/vitamins (some nutrient blends have nitrogen, some don't).
yeast energizer would be a source of nitrogen.
at this point its gonna be rough...restarting fermentation when you're already at like 5% ABV...but its doable.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10