SG can't go up. Either you measured the gravity wrong, or you didn't properly dissolve the honey in your mead after adding it.
Anyway, by looking at the amounts of honey you added, you're going to end up with a super high gravity final product. If you used 1118, you'll probably end in the "too sweet" range with a very hot alcoholic finish. Think dessert wine with added sugar. You saw activity from adding more yeast probably because the yeast was still in aerobic stage when adding, so it just did what it could and stopped at the alcohol tolerance. That yeast is stressed and producing bad off flavours (jet fuel, for one), and I don't really see this ending too well. Step feeding is a "thing", but not in such large amounts. You also didn't seem to feed the yeast going in, so it went through the first 1/3rd of the sugar unfed, weak and unhappy. Not a good start.
You dump on Squatchy and say he didn't read the thread. I did, just now, and he recommends never adding honey to the mead to increase gravity again to over 1.120. You did that. Twice. Yeast is suffering from osmotic shock, probably.
How much honey have you added to the mead in total, and what's the total volume of your batch?
Anyway, by looking at the amounts of honey you added, you're going to end up with a super high gravity final product. If you used 1118, you'll probably end in the "too sweet" range with a very hot alcoholic finish. Think dessert wine with added sugar. You saw activity from adding more yeast probably because the yeast was still in aerobic stage when adding, so it just did what it could and stopped at the alcohol tolerance. That yeast is stressed and producing bad off flavours (jet fuel, for one), and I don't really see this ending too well. Step feeding is a "thing", but not in such large amounts. You also didn't seem to feed the yeast going in, so it went through the first 1/3rd of the sugar unfed, weak and unhappy. Not a good start.
You dump on Squatchy and say he didn't read the thread. I did, just now, and he recommends never adding honey to the mead to increase gravity again to over 1.120. You did that. Twice. Yeast is suffering from osmotic shock, probably.
How much honey have you added to the mead in total, and what's the total volume of your batch?