My attempt at a gallon of mead failed! Why?

[JDWALES]

I bought 4 x 454 jars of Honey, added warm water until the demijohn was full, but not to the brim.
I then added a heaped teaspoon of yeast and waited.
Sadly apart from a few weak bubbles, a full fermentation did not happen.
Can someone advise me where I went wrong?
Was the water too hot or not hot enough?
Were four 454 jars too many?
Should I have added a nutrient?
It's still in the demijohn, looking cloudy, would it be possible to try again with another teaspoon of yeast?
Any advice would be gratefully received.
Cheers,
JDWALES

 

[An Ankoù]

Sadly apart from a few weak bubbles, a full fermentation did not happen.

What do you mean? Were these airlock bubbles? We don't know how hot your water was! Nor do we know how long it's been in the demijohn.
4 jars of honey should be OK, but it needs plenty of nutrient. Put a couple of teaspoons of nutrient in and another teaspoon of fresh wine yeast from another souce. It should be fine.

 

[LED_ZEP]

As @An Ankoù says with mead you need some nutrient as honey doesn't have much in the way of nutrient.

 

[Druss]

I always chuck a tablespoon of dried mixed fruit in there, it works well every time.

 

[Hagrid]

Check the temp range on the yeast as well.
I tend to rehydrate my yeast before pitching (adding to the must (the water/honey mixture)) in some warm water (usually around 18-24•C) with a little sugar or honey and leave it for 15-30 mins for the yeastie beasties to wake up and then add them must for their booze up.

Nutrient is worth adding as mentioned above but some yeasts come with it pre mixed (eg. Crossmyloof)

Don’t feel you’re at the stage of chucking it though. How long have you left it since adding your yeast? It might be yeast lag, where they haven’t quite kicked off yet.