Increase in SG 3 days in with no noticeable fermentation

Three days ago I started my second and third ever batches of mead and this confused the hell out of me. My last batch was almost 10 years ago so it might as well be my first.

My traditional mead started at 1.13 and today was 1.134

My hibiscus mead started at 1.146 and today is 1.156

The temperature inside my house has increased by about 3°C which would theoretically lower the SG. Pitched the yeast in about 26°C water with some sugar for about 30 minutes and it was active in the cup before pouring into my must.