So, the metheglin stopped working a day or so ago. It went from a bubble in the airlock every 10 seconds to, well, none at all. Tonight, I racked it over into my glass fermenter. I imagine that'll kick start the SOB, and get fermentation going again. There was a moderate amount of carbonation in the thing, which I take to mean that fermentation is not completely dead. We'll have to wait and see if it kicks back up, or starts to settle.
I pulled off a glass as I transferred it (making a huge mess in the process), and the flavor was pretty good. Spice levels were about as I like (nice blend of cinnamon, ginger and clove, couldn't really taste much else), so I removed the spice sack (previously referred to as a haggis in the comments). The sweet/dry balance was in a nice range, too. If the fermentation is done, I won't complain. But if it has a way to go still, I could live with that, too.
Who knows? Maybe I'll be bottling around the time The Boy is born (but don't count on it!)
UPDATE: 4 1/2 days later, the mead is bubbling merrily away. I guess the fermentation had gotten stuck, and the oxygen added during racking kicked it back into gear. Either that, or I inadvertently added some strange bacteria which is merrily destroying my metheglin. Time will tell... but not soon. OTOH, there's already about an inch of sediment in the fermenter! I think I'll be racking this stuff back and forth for many a month.