I have a chocolate raspberry port going in the carboy now. I started the kit off as per directions and had the temperature around 76 degrees. I did add the chapatalization package in thirds over three days, and did it before the gravity got down to 1.015. My experience with meads and stuck fermentations told me not to add all the sugar at once and do it when the fermentation was still going strong. In the past I have added more honey to mead during the last part of fermentation with disasterous results. I added the sugar additions when the gravity reached 1.030 and whipped the must daily. It took it no time to go down to 1.020 after the last sugar addition. I still waited 7 days after the last sugar addition to rack to carboy. The gravity was 1.018 then. I racked to carboy this past Monday I think. The gravity has only gone down to 1.016 since then. I have dealt with stuck fermentations in meads before and usually whipping daily until 1/3 sugar break with another addition of yeast nutrient (DAP) and then just a stir to get the yeast floating again until the 2/3 sugar break with maybe the addition of a little bit of yeast hulls will then get the mead down to where the alcohol level now kills the yeast. I don't make dry meads so usually my fermentations stop due to alcohol killing the yeast. I have never stirred a must this close to being done. Should I still stir it a bit until done? Wouldn't that cause oxidation at this late in the game? As I said it is at 1.016 right now and I have noticed alot of sediment has started dropping out.