Used different yeast and no ferm...

[Hooperdrivestheboat]

Hi, I'm fairly new to brewing mead. I have used Lalvin D47 yeast on 2 previous batches of mead with good results. This time I used Lalvin EC 1118 in an effort to increase end ABV by using more alcohol tolerant yeast. I used it on an apple cyser I am trying to brew and after 24 hours, no fermentation at all (even a little). I am fairly confident that the yeast was well taken care of prior to me purchasing it. I had hydrated the yeast in 50 mL of water about 90 degrees in temp for 15 minutes before pitching. Cyser recipe is as follows:

2 gallons apple cider
5.5 lbs honey
1 tsp cinnamon
1/2 tsp acid blend
2/3 tsp pectic enzyme
1/2 tsp yeast energizer
1/2 tsp yeast nutrient

Specific Gravity: 1.107
pH: 3.7

Any help on why I am not getting any results? Is the Lalvin EC 1118 a more finicky yeast strain when compared to the Lalvin D47? Any help is appreciated.

 

[Maylar]

EC-1118 isn't finicky at all. What is the source of your cider, and does it have any preservatives like sodium benzoate or potassium sorbate in it?