I did the no pasteurization method, but I did boil about a gallon of spring water to get the rest of the honey out of the jar. I filled the carboy with refrigerated spring water to balance out the hot water and stuck it in my brew closet. That was Sunday.
I'm not sure what the normal lag time is for sweet mead yeast, but what's worrying me is the must is sucking my airlock water down into it, no bubbles still.
Is this pressurized situation normal? Any ideas on normal lag time for this type of mead?
Check out my post on asking about contamination, I had a very similar problem and I just had to keep my pants on a few extra days. It took my simple sweet mead a good week before the pressure started maintaining and a little longer than that for the bubbles to even get below two minutes per.
Granted, I had half the batch and may have pitched the smack pack a bit early but I'd stake that a bit of the advice I got could be pertinent.
A point of interest, one way I scoped the mead was by pressing the airlock down and forcing air out through it because my must was smelling of alcohol within the first couple of days before I even got some unprovoked bubbles.