Patience would be top of my list. It's only been two weeks, don't judge it just yet... it might get down another .020, which would make it not so terribly sweet. This looks to be along the same lines as a JAO but with too much honey, there's no good reason you can't let this go at least a month till it finishes. You might want to stir it up every day too. It's probably getting pretty close to its tolerance, it is only bread yeast and you did probably cause it osmotic shock with 4 lb honey per gallon
Originally Posted by hepcat
Several thoughts, you could make another gallon the same way but with only 3 lb of the same honey and then blend them, then you'd get something approximating a JAO... The EC1118 might take it all the way dry on you. If you do pitch this one, make an acclimated starter by rehydrating it in its specified amount of water at its specified temperature for the specified time, then add a quantity of must equal to the rehydration water. Then once it gets going, double the volume again. I'd start this in a separate jug and just keep doubling the volume every hour or so until you've poured all of the batch into the new carboy... and it might not take it to completion either. It's difficult to say without knowing your original gravity, anything you come up with from the Mead Calculator is only going to be approximate.
You could try to offset the sweetness by adding another orange, or at least the juice and zest of another orange if you don't want to wait for any pithiness to age out.
I don't know how much oak would help at this level of sweetness.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014