I have made several mead batches with Lalvin ec1118, my favorite, and have had very short lag times. Normaly i heat my honey/water to 160 and keep it there for about 30 minutes to kill anything that i dont want in there. Rehydrate dry yeast, and pitch. This time I used a Wyeast sweet mead smack pack. I put the honey into room temp water(15 lbs for a 5 gallon batch) i did not check gravity, never have. I popped the pack, let swell and such then pitched into 6.5 gallon carboy with honey/water mix. It has been about 6 hours and nothing, i am actually getting negative pressure in my air lock. Is this normal for a smack pack/way i prepaired it this time, or is my yeast "stuck"? Sorry for the "freak out", but never had this problem till I tried a liquid yeast.