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For me it depends on the mead (kind of like wine). If it is a super dry mead, I tend to serve at room temperature. The sweeter it is, the colder I will serve. Haven't done a sparkling mead yet but would also serve those chilled regardless of sweetness.

Did you happen to use a yeast starter? I know most of the dry wine and champagne yeasts dont usually require them but if you are fighting a stuck fermentation it may be the way to go. One problem may be that all of the available dissolved oxygen has been consumed by the yeast and no new...