I am making a mead and it is taking a while to ferment. It started at 1.080 and is down to 1.060 today after 10 days. Is D-47 usually that slow with mead? I have added nutrients twice. First when I prepared the must and then again when it had been 6 days and it was only down to 1.070. I have made the same recipe with Champagne yeast and not had any problems (it fermented dry in 8 days) I have started a starter of EC-11118 to pitch if it is still not moving in a couple days.