[Hops Brewster]

Montrachet would be my choice in yeast, followed by champagne yeast. Montrachet would not be quite as dry as champagne.
The simplest way to get a semi-sweet to sweet product is to back-sweeten it. Following the secondary fermentation, I like to add Campden tablets to retard yeast growth, then add the sweetener, whether honey, simple syrup or fruit juice.

just fyi, Mead with fruit is known as melomel. My favorites are made with old storage honey and sour cherry juice or black currant.

 

[Hops Brewster]

Normal yeast activity should be apparent within 24 hours or less, though sometimes it's not so apparent, and can sometimes take a little longer. You did oxygenate the must, si? If you are using an open container, you should gently stir daily for the first few days.

I suspect that temp was still a bit high. There is a little fudge room in kitchen thermometers. It won't harm anything to pitch another sachet of yeast. An although rehydrating dry yeast will give it it's best chance to thrive, it is not absolutely necessary. I have pitched many a sachet of yeast directly into the must or wort and ended up with a great batch of beverage.

 

[Hops Brewster]

That variety of yeast is a 'low foaming' variety. But I'm thinking you had a very quick fermentation. It happened to me once and confused me for a while until I looked closer. The batch of beer fermented over night and the only clue to what happened was the layer of trub (lees) on the bottom and a thin collar of scum on the inside fermenter wall.

I suspect you will have some fermentation of your fruit. With that extra yeast in there, unless you used Campden tablets to retard yeast growth, you've just given the lil yeasties more food. I suspect, though, that you will end up with a very fruity off-dry(slightly sweet) melomel. (My favorite ferment level, BTW) There is a limit to how much alcohol the yeast can tolerate. The alcohol itself will eventually retard yeast growth. I'm just not certain the ABV your yeast will tolerate.