A couple of weeks ago I started a blueberry mead and used Pasteur Red for my yeast. My starting SG was 1.110. For the past few days the SG has been stuck at 1.030. I was still seeing fermentation acitivity with a bubble about every 30 seconds. It's been doing that for a while now without the SG moving so I decided to rack it onto a crushed camden tablet yesterday, then topped it up and reattached the airlock. It's been sitting here now with no fermentation activity at all since I did that. I figured the abv is around 10% as is, plus I was going to back sweeten it anyways. Although it's clear that fermentation had not completed, do you think I'm OK with the way it is?