Hi Elvish_Ranch_Dressing - and welcome. As Darigoni suggests, not enough critical information. What was the starting gravity? What is the gravity today? Your recipe called for raisins (AKA oxidized grapes). Was this for some flavor? Or was this perhaps (he said with some irony in his voice) the nutrient source? If the latter, raisins are to nutrients as - oh, I don't know, ice cream is to protein. I note that you were "swirling" this, so this is clearly not a JAOM recipe because that recipe very specifically tells you not to touch the carboy and if you are "following" a recipe there may be very good reasons for the creator of a recipe to include every comment they make... Of course, 99.999% of recipes found online may not have good reason for anything they include or fail to include... As it happens the author of the JAOM recipe is a really good mead maker and this novelty recipe - despite all its counter intuitive elements works but works only if you follow the recipe and the protocol quite precisely (or if you KNOW what you are doing you can change it as long as you understand WHY the element was included)
If you are in fact making an "orange mead" and not this JAOM, then oranges are very acidic and it is possible that the pH can drop so low that the fermentation stalls. (IMO, while I view the purpose of water in fruit wine making as cleaning fluid, when it comes to orange wines here I make an exception and argue that orange juice needs to be diluted to make a drinkable orange wine). An orange mead I would think would require a similar approach but without knowledge of your recipe all this may be irrelevant (You may have used a single orange cut into eighths).