Started a mead 9/13. #24 alfalfa honey, 1.5 gallons pomegranate juice, 3quarts black current juice, #3.75 raisin, 3gallons RO water, 1-tbsp gypsum, 1-tbsp calcium cloride, 1-tbsp. yeast starter, 1-tbsp. yeast nutrient. OG 1.142. Three packs rehydrated 71B-1122 yeast. After 6 days gravity was only down 40 points. Split it into two batches and continued with the 1122 in one batch which is now down to 1.046. The other batch has 1118 (which by now has 5 rehydrated packs of this yeast) is down to only 1.058. This after repitching, more nutrient and aerating both batches when they were at 1.102. Checked the PH and it was at 3.56. Added 5 tsp of calcium carbinate to each batch this raised the PH to 4.26 and I raised the heat on the 1118 to 78 degrees. Now you can see what I meant by rewind. Never formulate your Mead recipe while consuming large quantities of fermented malt grains. Further more don't attempt to fix your mistakes in the same fashion. Oh we'll I could always turn it into a port wine!