ahaha that makes sense- the honey was heated so should be ok
thanks for the answers
Sort of right. Honey is one of natures most anti-fungal and anti-bacterial substances. It doesn't ferment on its own, it needs to be watered down for that.
Heating it up is an unnecessary step, which often removes a lot of the aromatics, and possibly some of the more subtle flavours, which is the same as what often happens when you use a champagne yeast as well (and yes, 1118 is a champagne yeast).
It's all to do with paying for a nice varietal honey and keeping as much of the aroma and flavour as possible.
As insomniac says, there are many better yeasts for mead making, but you should end up with something drinkable just that it probably won't have the wow factor.
If you have a look over at the gotmead forums, they link their "NewBee guide", which is well worth the read, as there's a stack of good advice, tips and tricks that aren't always obvious to the new mead maker.....