this is my first attempt at a mead. 5 gallon batch with 15 pounds of honey. it has been fermenting for a month give or take a day. i figured by now it would be done and dry so i could filter the yeast then back-sweeten. no longer see any activity (no bubbles). i tested the batch and it is WOW sweet still. that means the sugar is still there right and the fermenting isnt done? or could the alc% be to high for the yeast to continue? i know i am a little jumbled on this post but any help would be great!