So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps of Ferm K and 1/2 tsp of DAP 4 times in the first 3 days. Temperature is pretty stable at 68-70F.

I as planning to add some strawberries at G=1.050 (ABV~10%) to make it a melomel, but... 

After 7 days of strong fermentation it stuck around 1.090. It took 3 weeks to move it from 1.090 to 1.060. After that I racked the mead into a clean new bucket and re-pitched another packet of D47... No changes. The gravity is dropping by 0.002 per day at best... Right now it is on 1.050 and I am planning to add some frozen strawberries (5-7 lbs)... 

Is it normal? Would adding berries boost the fermentation? I want to drop it at least to 1.025. Should I increase the temperature to speed up the process? I'm afraid that it will stop at 1.035-40 or something. Could it be because of the honey? I haven't had any issues with my other meads. Usually I have to manually stop the fermentation at 1.010-15 before it dries out.

Any suggestions?

**UPDATE (8 May 2015):**

It's been 3 days since added 1tbs of yeast energizer (mix) yeasts, 1tsp of potassium carbonate and 7 lbs of frozen Wild Blueberries (that's how much space I had left in my carboy). For the last 2 days it's been fermenting like crazy. Previously I had bubbles going through airlock one per minute. Now I actually had to get a blow-off tube, because it is bubbling every 2 seconds. Maybe there is hope after all :) 

You know what... since I restarted this mead on the Star Wars Day (May the 4th), I'll call it "the New Hope". :)