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I'm experimenting with using flaked maize in my mead recipe to increase body and attempt to give it a bit of head retention to appeal to beer drinkers. Does the maize need to go through starch conversion so it won't be suceptable to bacterial infection, or will it be ok with proper sanitation...

I'm just getting into home brewing, so I thought I'd try something simple for my first attempt: 1 gallon spiced hard cider. I added 1tsp of yeast to the 1 gallon mixture. The airlock started bubbling pretty soon after. I put it in my minifridge (thinking I had gotten it warm enough). I checked...