Can fermentation realistically stop at 1.010 with Bulldog Mead Yeast and OG 1.115?

I’m fermenting a traditional mead using 1.85 kg of honey with 3.7 liters of water, (5 liters of must), OG was 1.115. I used Bulldog Mead Yeast (which contains nutrients), and the must has been fermenting for 27 days at stable room temperature (around 20°C), in complete darkness, in a sealed fermentation vessel with an airlock.

I took an SG reading at day 25, and it was 1.010. 48 hours later, I tested again — still 1.010 exactly. Fermentation looks active — small bubbles are still rising, and the airlock is bubbling every 30–40 seconds.

Is it possible for fermentation to naturally finish at 1.010 under these conditions, or is it more likely to continue slowly toward 1.000?

Thanks for any input!