Unstuck ferment?

[regulatedhobbyist]

So I had a traditional mead that apparently stuck. I figured out that it was due to ph being too low. I tossed in a small amount of calc carb and gave a shake. Here is it now a few days later.



Did it start back up? I've never had a mead kraussen like this before if it did.

I'm also worried about infection. My lhbs guy said that 9ish percent abv (where it stuck) would prevent infections. Thoughts?

 

[TheBrewingMedic]

Someone else posted a very similar pic close to identical actually in a different thread not too long ago, ended up just being meads version of krausen and no problems at all