So i have been brewing beer for awhile and wanted to try mead. I usually don't like using existing recipes i prefer to make my own. So for my first attempt at mead i used a cherry melomel recipe from stormthecastle.com. It included the use of more chemical than a basic beginner recipe. I followed the recipe to the letter. Using pectic enzyme, tannin, a campden tablet crushed, and yeast nutrient. It called for 5g acid blend, i only had citric acid. It said wait 24 hours to pitch the yeast. So i waited and made a yeast starter and continued to follow the recipe. I didn't rehydrate the tannin or pectic enzymes, i just mixed it directly to the must. Im confused, did the campden tablet kill the yeast, and what is up with the segmentation. More than half the gallon jug is sediment, and no sign of fermentation. Please help. Experienced beer brewer, mead novice. Any input is appreciated .