Well those conditions are are pretty amazing for any brew. That temperature is fine for pretty much all yeasts, so no worries there. Also, well done on the campden, pectic enzyme and yeast, you did quite well.
Now just no worrying. Sometimes it just needs to take its time. It is brewing, so I see no reason to worry at all
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port