Hey all!

I have joined the horde of mead making.

So! first and foremost here is the recipe i am using;
  1. 1 gallon springwater
  2. 30 raisins
  3. 1 cinnamon stick
  4. 3.5 Lbs of raw unpasteurized wildflower honey.
  5. 4184 Wyest Cider & mead yeast.


And these are the steps i took when i made the mead starting at Wednesday September 6th. around 8pm EST .
  • "smacked" the yeast package and left for 3 hours (until it started to "puff" up)
  • Sterilized EVERYTHING - this includes all tools used (using 2 tbp of non scented bleach in 2 gallons of water for 15 minutes)
  • Rinsed everything for about 25 minutes
  • mixed the honey and .5 gallons of water in a 2 gallon pale until honey was dissolved into water.
  • added the rest of the water, raisins and the cinnamon stick.
  • added the yeast, stirred it in a bit and sealed up the pale.
  • Every 12 hours i stirred for aeration until 48 hours have passed.


As i am quite sick with a cold (first day), I do not want to open it up at this point, as 1. i cant smell anything anyway and 2. i do not want to contaminate it.

in short should i be worried?