Mead causes allergy reactions?

I am happy for some of you helped me well.

But i also add another story since I am also worried and even Traumatized not because of "Oh you made exploding bottle", It's the stabilizing and Pasteurizing to make sure no one drinks and die.

Yes i use this word because One drink had affected my entire family once.

I made 1.5 litre of mead once in a plastic bottle with Ale yeast and i left there for like a month to ferment all til dry, But that time i still don't have Special equipment to rack clear liquid top into glass bottle to immediately serve my family so i just pour down into the glass bottle til i must leave the most of the residue behind.

When my family drink it last night, At first they say it tastes sweet like their old "Fermented rice" that commonly used for Rice Wine in Vietnam.

However, After the party like just one day, I, my sister, my mom, My neice and my aunts Except my dad because he drinks less than us, Started to have Rashes on our arm and itchy. Later we must drink allergy medication to reduce it.

Now I just made 5 litre of Honey mead with a mix of Ale yeast and champagne yeast i have made More than 4 weeks now and now this batch is left aging in a "Liquor jar", Around 2 litre of it in the fridge cold crashed in plastic bottles and 3 litre is in my jar that is sealed air-tight to age. Remember, It already stopped like no bubble comming out of the air lock anymore, Like No More happening at all, Nothing else happen like idunno "Secret bubbles gas". I tasted one that is already cleared by cold crashing and guess what! It happened again! It tastes dry and Later, my arm has some slight allergy reaction, Less than last time but this is not a good sign.

So my dad Suggested me that the only way to prevented it is to bulk pasteurize it by pouring all the mead i made into the pot and just Boil it briefly then leave it cool and pour all back into the pot.

So Why it happened to my entire family? But also that's the time i grow more frustration since I really don't want it to happens again and I must prevent my wine from Causing it again or else, if it happens again after party, I may hold the label of poisoning without knowing. And the only best way i must do is to kill all the yeast that cause it by pasteurizing.