I did a simple mead, using chemicals (my next will be all natural), and it appears to be somewhat "stuck" in its fermentation. It's been in the carboy for 5 months, but had been bottled at one point when it looked to be done fermenting, only to have corks blow out some time later. Since then, I have put the mead back into a carboy, and added yeast nutrient, but the mead seems only to be carbonating, not really fermenting. I took a hydrometer reading, and it is still not that far along. Any ideas on how I can get the fermentation going again? Thanks in advance.