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First time mead, complications and anxiety

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Oh zpeckler and squatchy, that's awesome news! I took the lid and airlock off because I was told here I need to let oxygen in. Then other people tell me to use the lid and airlock on primary fermentation. It seems pretty split. Is either one make or break?

I've had cloth over it all day but I just walked out and saw my cat had torn it off. Trying to see what it was... really hoping he didn't contaminate it. I'm sure the C02 scared him right off.

But this makes me want to lid it back up.

Edit: I decided to lid it but leave the airlock off and put cloth over the small hole. Hopefully this is a decent medium.
 
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Pitched the new rehydrated yeast earlier today. Just took a gravity reading. It's at 1.100 now. Looks like it's back in action! Thanks everyone!
 
Then other people tell me to use the lid and airlock on primary fermentation. It seems pretty split. Is either one make or break?

One of my favorite lines is: Ask 5 mazers and you will get 9 different answers.

Part of the problem is we have new and old science overlapping each other. This is compounded even more with this wonderful thing called the internet. In an afternoon everyone instantly becomes an expert. Thanks to youtube and facebook, you can read for thousands of hours and watch weeks worth of experts. Each one eager to tell the world all of what they know. Unfortunately there is a far cry difference between the understanding one gains from reading and doing. Plus, all to often people are just repeating what they have already heard 100 times. Remember once the world was flat. If enough people say the same thing over. Even if they only think it's true because they hear it all the time. It becomes true.

One thing is true for sure. There are many different ways to make great mead. I would suggest stay away from everyone on youtube and facebook. At least for a while, until you understand enough to decipher through the bull shit. The guys down at the home brew shop more likely than not, aren't really mazers. (remember, making a mead or 3 does not make one a mazer) and just hang out here and read your ass off. Lurk like a boss. Try to learn on your own. Verify what you think is true. And lastly ask here on the forum after you have did your own homework. Read peoples post that seem like they have an understanding of the bigger picture. Some threads around here are chock full of great information. Not just one liner answers.
 
I strongly agree with Squatchy. Moreover, the re-interest in mead was fueled, I think by Papazian when he ignited home brewing (beer) and brewers tended to adopt Papazian's approach to fermentation. Towards the end of each of Papazian's books he has a chapter on mead and makes no distinction between brewing beer and making mead.
Brewers, for good reason, are profoundly anxious about infections - they are after all working with grain and grain is very susceptible to bacterial infections not least because the grains are exposed to cooling from high heat; they aerate before they pitch the yeast; they seal their carboys - they have no reason to degas to remove CO2; they tend not to continuously monitor the fermentation but use time to determine when the active fermentation is over and grain may have enough nutrition for the yeast they use and the ABV they aim for. And most folk who self publish on Youtube and facebook may be expert brewers (or not) but they tend to make mead as if honey is grain
 
Update:
The mead has been progressing pretty well. These are my readings:

Raspberry mead:
1/28/2017: 1.100
1/31/2017: 1.091
2/01/2016 am: 1.081

And theres been a disgusting looking thick layer of foam on top which I've learned to love to see.

But in the last day that foam has been absent. There's still foam but it's more of a beer being poured into a glass foam.
And the SG hasn't changed since this morning at all.

Although I know that's such a short time, I am concerned because from midnight last night to this morning it lowered an entire .01 and now hasn't budged even a .001.
And the foam thing being absent.

The only changes I've made are i got the temperature up from 59 to 64 and have the lid completely sealed now instead of cracked.

The airlock is still showing acitivity though. One bubble about every 5 seconds.

Maybe I'm just being over protective of my batch but I just really want it to work out!
 
Okay admittedly I am being over precautious so I apologize for the copious amount of questions. SG today reads 1.074. progress!

2 or 3 times a day I open the bucket, i stir and splash and try to get gasses out, but it is still veerryyy carbonated.

And NOW I have a serious question. This morning, as per usual, I woke up, sprayed my stirrer with easy clean solution, and rinsed with water. then stirred the bucket vigorously.
Did the same to my hydrometer, the container to test the gravity, and the scoop to transfer the liquid to the container. Then I poured it back into the tub.

Well it has just been brought to my attention that overnight a water pipe burst and my area is on a BOIL ORDER! They even closed local schools and the community college nearby. Hospitals aren't doing surgeries, etc.
I used this water to wash off the hydrogen peroxide (I don't have access to a better sanitizer atm. I get paid tomorrow.)
Does anyone think this can be detrimental to my mead?
 
What were you using hydrogen peroxide for? You will probably be ok. Si your ferment still going strong?
 
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