MLynchLtd hit it on the head. I hate stuck fermentations, since they throw off my brewing schedule. I find it easier to just add the honey in additions of high grav meads. Get a batch of mead started using 2-2.5 lbs per gallon, pitch the yeast and nutrient, and let it go. Once the fermentation slows considerably, add the honey in 1/2 lb additions. I usually add a little less water at the start, since I dissolve the honey in about a pint of hot water for each addition. I make sure the water is as hot as possible from the tap, shake the heck out of it, and then pour it right into the established must. Fermentation goes nuts. I always taste my mead before the last addition, too, since every honey is different, and everyone's idea of sweet is different. When you think its sweet enough, and fermentation is pretty much done, rack it, and let it be. After a few months, taste it again, and add more honey if you think it needs it, then wait some more.