Did you place both yeasts in at the same time? Different strains of yeast don't like each other and the first to become the dominant yeast will probably kill off the other. Using a starting and finishing yeast is fine if you want specific flavor profiles but I don't think used at the same time is appropriate. However I am sure this will still turn out fine because the recipe looks sound otherwise.
My only suggestion is to use Lalvin k1v-1116 over ec-1118. 1116 ferments slower and preserves more aroma than 1118 while still achieving the same alcohol levels.
A painting says a thousand words. But a painting while on good mead just looks funny!