Braggot

[ChazzNCBeer]

I recently brewed a Braggot simply because I had never heard of them before. my recipe is roughly 2/3 honey 1/3 LME. I called for a mead yeast for primary fermentation and when my gravity has dropped from 1.06 to 1.03, I am adding a secondary yeast, perhaps a German or English Ale yeast. At the end I have 10 pounds of honey, 3 quarts of fruit juice and roughly 7 pounds of LME fermenting. It has been almost 48 hours and I have no bubbling in the airlock. Just wondering if that is normal for this style. If anyone has experience brewing braggot's that would be great.