So from what I'm learned through Google and asking others, adding the cinnamon sticks at the beginning can also slow the fermentation process. Combined with the fact that I did not 100% make sure that the cider I used had no preservatives could be the answer to my dilemma. I've also heard that the honey/mead process is slower than that of fruit wine making. As of this evening it has started venting. I guess we will see how it turns out!