Stuck at 1060 after a month

Welcome, westfall!

Given what you've told us thus far, I'd suspect pH first, but a more detailed description of your entire process would help us to rule out (or reconsider) other possibilities.

Check that pH, though!

If necessary, you can increase the pH of your mead using any number of bases. Potassium (bi)carbonate is a good choice because it dissolves easily and won't leave a salty flavor. Calcium carbonate can also be used but will dissolve more slowly. Baking soda (sodium bicarbonate) works too, but you might be able to detect the sodium in the flavor profile. Additions on the order of 1 g/gallon are a good place to start.

A good range for pH is about 3.2-3.8. If your mead falls outside that range, make adjustments and you might see the yeast pick back up without any further changes.

I would do it in primary, because that way you will have re-established fermentation before racking to secondaries. If you do so after the racking, you'll have 5 different batches to try to re-start (unless you like them very sweet).

Also, for future batches, you might want to be more involved in the first 1/3 of primary fermentation. Setting it aside after pitching yeast isn't the best approach for meads or other high initial gravity batches. Wine yeast manufacturers have recommended for years that wine musts be aerated until the yeast have fully developed their ethanol tolerance (which takes some time as the yeast develop enough integrity in their cell walls to survive in the higher concentrations of alcohol near the end of primary fermentation). Vigorous stirring of the must, exposing it to the air, during the first 1/3 of primary is usually enough to accomplish this. All that added O2 will be used by the yeast, so unlike with beer ferments, oxidation from aeration during that time is not an issue.

westfall said:

Thank you WayneB. I finally understand the 1/3 ferment. Since all I think about is beer fermentation, the last thing i wanted to do was open up my fermenter and introduce oxygen. So after OG reading you have to stir until the hydrometer reads 1/3 OG. Much appreciated on this new knowledge...It was never explained to me properly, either that or I just didn't believe you stir after ferment started. I have to get out of the beer mentality when doing mead.v

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Just to make sure there's no mix up.

The intro of oxygen is done by stirring, yes, but your post says about stirring until it reaches 1/3, once or twice a day for a couple of minutes is plenty.

Some even have a sanitised stainless airstone and use an aquarium pump or even locate supplies of compressed O2 - that's going a little OTT for my liking, I just give it a stir once a day (oh and a wine thief that will take a hydrometer is also handy, as you can take a gravity measurement more easily)