He did say later in the post that he tried a repitch with both 71B and also with Red Star champagne yeast, which if it's anything like Lalvin's champagne yeast EC-1118, might be a little more robust.
Originally Posted by TAKeyser
But overall, I agree, I don't think you're going to get much further with this unless you dilute it a little, a starting gravity of 1.141 would have been pretty harsh for any yeast, and I suspect it might also have needed more nutrients early on, we've come a long way since the Compleat Meadmaker was published. I just checked and it does say on page 32 that you're aiming for a SG between 1.112 and 1.128, so either your honey was on the sweeter side of normal, your scale weighs a little heavy or your water measurements were a little off. Did you ferment in a bucket or a carboy?
Oh, and if you started at 1.141 and it's now down at 1.034 or so, your vinometre is incorrect. As TAKeyser says, it's around 14%, not 9%. I've never used one so I don't know how yours works but it's possible that the amount of residual sugars might be skewing your results, some wine products are calibrated based on assuming the wine goes dry.
"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