Stuck fermentation?

I started a batch of sweet mead last month. OG was >1.140. I just checked in with the gravity and it is still 1.080. I think I was using K-1116 (might be off by a # or letter) or else D-47. Fermentation temps hovered around 60F, so maybe a little cold for whatever yeast I used.

Anyhow, I was planning to use this batch to sweeten 2 tart batches , a berry melomel and a cider. Should I still go for it, or do I really need to do something about the stuck fermentation on the sweet mead. I know a month isn't that long for meads, but was hoping to blend and bottle soon.

Details:
16-16.5 #s of wildflower honey mixed with 4 gallons of water. Original gravity was measured at ~1.140. Aerated with pure O2 for 2 minutes. 3.5 tsp of yeast energizer were mixed in. Added 4 packets of K1-V 1116, rehydrated in about a cup of sterilized water. Fermenter temperature ranged from about 58-62 F. Fermentation appeared to be going strong for about a week, based on airlock activity.

I just left it alone and checked the gravity today, thinking I might want to blend it with other the aformentioned batches of very dry cider and sour cherry/berry melomel. Those batches finished at 1.000

As for the blend, my plan was to use K-sorbate and K-metabisulfite to try to check further fermentation. If I am doing my calculations right, after mixing, the cider-mead mixture (would that be a ceyser?) would have a gravity of 1.026 and the melomel blend would be 1.022.

Thanks, it helps. I had planned to mix small volumes first to evaluate taste, but your advice to hold in a carboy even after stablizing to evaluate whether fermentation starts up again is what I needed to hear. I had seen a post of yours in another forum that suggested the possibility of fermentation starting up even after stablizers were added. I did not want this to happen in bottles that had 20 points of fermentable sugar in them.

My eagerness to bottle was to free up carboy space to brew a batch of beer, but clearly, I am better off buying a new carboy.