Temp too high, ferm stopped

[Jeff Locke]

First time mead brew...
Did everything as per recipe but I believe the the mix was too hot for the yeast and fermentation stopped after a couple of hours.
What is the process to pitch more yeast to a stopped fermentation?
I'm using champagne yeast.

3 lb. Honey
2 gal boiled water
1 slightly heaping tsp yeast EC1118

 

[CKuhns]

Let it cool to room temp or just above. Start the yeast in some of the must for 12 hours or so and dump it in. Shake or stir the heck out of it and you should be good to go.

 

[TandemTails]

how hot is hot? what @CKuhns said is what I would do too.

 

[SKBugs]

I wouldn’t boil any water. I think that takes O2 out of your must, which the yeast need