I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast mixture to my fermenter which already had the must (correct terminology?) in it. However, the yeast did not just float at the top like it usually does when used dry, instead some was suspended in the must and some even ended up at the bottom.
Will the yeast float back up in a couple days? Will my fermentation be off? Is this batch ruined?