Book says to leave the must in the pot for 24hrs then pitch yeast....
Q: This just doesn't seem right to me, shouldn't it be in the carboy with an airlock on it?
A: You will come across two schools of thought. Those who slap an airlock on the must from the start and those who do not. I personally just cover the opening of my primary bucket with its lid or a cloth and when the original gravity has dropped by 2/3 or 8-10 days later, whichever comes first, I then transfer to carboy and attach airlock. I choose this method due to yeast being aerobic and anaerobic during fermentation. This also allows me ease of access for stirring, testing, manipulating fruit, etc.
Q: Shouldn't cool down asap then pitch yeast and slap an airlock on it?
A. Follow the directions of your yeast when it comes to pitching, some are formulated to just be sprinkled on the top and others are meant to use a starter. As far as wait time, if you added pectic enzyme/k-meta to the must you should wait at least 12 hours before pitching your yeast. And you really should have your must within the temp range of the yeast you have chosen, but remember the must temperature typically increases by 8F when ferment is in progress.
Just remember that brewing beer and fermenting wine/mead are very different. Assuming the 'pot' you are using is a large stockpot or such for the primary phase, just do not use an aluminum pot for fermentation, stainless steel is fine.
Motto: quel che sara sara