Stalled secondary ferment?

[bees_arse]

Need input on my blueberry mead that seems to have a secondary fermentation that is either too slow to notice or hasnt started?

Initial recipe
5gal spring water
12lb local sourced raw honey
lalvin D47 yeast
1 pot of black tea
nutrient/energizer

ending grav readings suggest this finished around 10%abv and with a S.G. of 1.000

after this primary fermentation finished i racked half into a clean 3gal carboy to age/clear to have a plain mead, and the other half into another clean 3gal carboy with 6lb blueberries that were thawed, and pureed. It has been 72 hours now with no noticeable airlock activity, this is my first mead with fruit in secondary and am unsure what to expect and how long to wait until i rack one last time to clear and age. According to the calculator on the forum here the blueberries should have added enough sugar for 1-2% more abv

Any input would be awesome, long time lurker here but my first post.

Thanks

 

[Squatchy]

Did you freeze these berries first? That would have broken the cell walls. You might need to crush them some how

 

[bees_arse]

i purchase the berries frozen, then use a food processor to puree them

 

[Squatchy]

And you didn't stabilize them correct? What was your starting gravity (OG)?

 

[bees_arse]

no stabilizers used, and the blueberries themselves have no preservatives. Grav before the blueberries was 1.000, i did not take one after i added blueberries due to the amount of pulp and blueberry debris

 

[Toxxyc]

What was your original gravity, as in, before adding yeast?

 

[bees_arse]

Original starting grav was 1.074

 

[Squatchy]

When you racked. Did you leave the lees behind? or did you take them to the new vessel?