Yeast are funny beasts... they adapt to their environment very well and that is a big part of the problem. We mere mortals don't have adequate tools to define 'the environment'. We test all sorts of things and add this and that, but we don't really know what is there and what isn't. Sometimes a tried and trued recipe just doesn't work and we don't know why.
I your particular case, I have great sympathy. I had a similar accident the first time I made meade. I was cleaning my honey extraction equipment and had about a half gallon of 'honey water'. I stuck it in a gallon jug, threw in a bit of bread yeast, stuck a lock on top and ignored it for a few weeks. Racked, stabalised and left to age. The results were absolutely amazing! Last three attempts to recreate have been utter failures. I live in hope
Best of luck.
ARG