Originally Posted by cbrodbeck
I wouldn't be too concerned after only 36 hours. I just made my second sweet mead, and while my OG wasn't quite as high as yours (1.1), the fermentation took around 45 hours to become noticeable. So I'd follow the old adage- RDWHAHB. You can always re-pitch if things don't progress.
BTW- at what temp are you keeping your keezer? That could delay some of the fermentation.
Well, it's a brand new keezer so I am still working on stabilizing a temperature. So at first it got down to about 61F (I was trying to err on the cold size rather than hot), so it spent about 12 hours at ~61F, i've been slowing calibrating up to 68F (wort/must temp).
Cold temp could be the problem, I had just pitched some Nottingham yeast into my weiss the night before. Since notty has a pretty aggressive fermentation I was going a bit cooler.
So to answer your question, the first 12 hours was spent at about 61 and since then it's been at about 66-68.