I have just started trying to make some mead.

The recipe called for 4 teaspoons of citric acid but I read that as 4
tablespoons. There are 26 litres of must, containing 8 kg of honey.

It's been fermenting now for 10 days and is down to 1050 from an
initial 1110.

Is there anything I should do to fix it? I do have another similar
size batch of vanilla mead working with no citric in it.

Thanks for any help

Charlie