Pitch too soon?!

[DAGruenwald]

Just began my first 3 1-gallon batches of mead, sterilized well, and used 3 lbs of wildflower honey for each batch, and 1/4 tsp of Fermaid-K "pre-pitch". I mixed 1/4 tsp of Go-Ferm in 104ish degree water, 2 cups (of water) for the first 2 batches, 2 oz for the second (realized my mistake). Put (full) packet of yeast on top (K1-V1116 for the first and third batches, EC-1118 for the middle one), let it sit for 15 min, then stirred gently. Then pitched into my must which was in the 82 degree range. Stirred/shook in the 1-gallon jug for 15 min. My question is, was that a bad idea? From what I have read after the fact, it looks like I should have aerated and then pitched my yeast. Each batch began bubbling out of the airlock almost immediately, and 24 hours later are bubbling roughly once/second. There is no foam but already a decent amount of "stuff" on the bottom. Thoughts? Did I do something terribly wrong? If so can I fix it?

[Yo momma]

Your batches will be fine. I usually wait for my must to be room temp then pitch my yeast after 15 min like yours. Its not a bad thing you did just hang in there and watch to see. Try more batches the cooler must way to see what the changes are.