I've just reracked a 1/2 gallon batch of cinnamon & clove mead after a short 10 day ferment (an attempt to save it after putting way too many cloves in unwittingly). The fermentation seems to have stopped. There's no bubbling in the airlock, but there's still a slight positive pressure in the demijohn.

I'm going for semisweet 13-14% ABV, but it's coming out at ~11. It's still sweeter than I'd like, so I know there are still fermentable sugars available.

Should I pitch more yeast and nutrients to try to kick start fermentation or let sleeping dogs lie and put in a Camden tablet to prevent oxidisation. If it's the latter, have I left it too late (~12 hours in a sealed demijohn).

Cheers!