The convection pattern on the top of the must indicates that fermentation has begun twelve hours after initial innoculation with the yeast culture.
Raisin mead, I have been informed, is a misnomer, as true mead is made from honey. I used to call that honey mead. Instead of calling fermented raisins raisin mead I'll call it port.
Start with a 250 grams of raisins, soak them in 750 mL of water until they plump up.
Put the raisins and the water into a blender and grind the raisins.
Add water to make about a liter, then let it settle for an hour. Strain the puree into a clean glass vessle. Prepare the yeast by mixing a packet of Pasteur Champaign yeast (for dry wine) with 100 mL of warm (36°C) water, and add one teaspoon (5g) of sugar. Mix the yeast mixture and let it stand on the counter for an hour or until it starts fermenting the sugar (it will foam up.) Then add 50 mL of the yeast to the raisin must, and cover with plastic wrap.
Now we wait.
[inspired by Andy at Brewignorance]