Well, I found a closet that's warmer than the cabinet where I had my mead. I moved it and the bubble rate noticeably increased, so that's good.
I noticed there's some crud around stuck to the inside of the glass at surface level. I assume it's just yeast and such. This won't mold or something and make it taste bad, will it? A friend of mine who's brewed some meads, ciders, and fruit wines became the latest person I've talked to who cringed at this recipe. He thinks no racking will mean it's going to taste moldy. Not sure where he's getting "moldy".
Between no racking and telling people it uses ordinary bread yeast, it's amusing to watch the horrified reactions. Then there's me saying, "but the people from the internet say it will work fine!"
Edit: by the way, can anyone tell me why 5-6 gallon batches are typical for beer/mead? I think I'd enjoy experimenting with many batches and obviously smaller batches would be more practical from a cost and consumption perspective. Do many brews not work as well in smaller amounts?