Recipe(tried): Mild Yellow Mustard (Hot Dog Mustard)

Okay, I've done some experimenting and came up with this. It is very, very close to Plochman's in taste:

MILD YELLOW MUSTARD
Yield: 2 ounces

1 tablespoon water
2 tablespoons white vinegar
3 tablespoons dry ground white mustard
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon onion powder

In a half pint glass canning jar or other nonreactive container with a sealable lid, combine and mix liquid ingredients.

In a small bowl, mix powdered ingredients thoroughly, then pour and mix into the liquid until fully dissolved. Mustard will be extremely potent at this time.

Seal tightly, and place in a dark cupboard at room temperature for about *eighteen* (18) days. Open periodically to taste: if mustard is not mild enough, return to cupboard. Once mustard has reached a palatable level of heat, transfer to refrigerator to stop the aging process and use as desired.

NOTES:
If you find mild yellow mustard a little too mild, there's nothing wrong with aging it for less time. I recommend at least a day, as part of the process involves the vinegar mellowing out and the ingredients blending their flavors together.

Add additional spices as you think are needed, about the same amount as the onion powder above. Plochman's Mild Yellow does *not* contain paprika or garlic powder, I have been able to confirm this. French's does list these in their ingredients list. Both also list generic 'spices' on their ingredients list which I have not been able to find, you may wish to experiment further. If asked, Plochman's will only confirm or deny the existence of specific ingredients.

I have no idea whether the product is 'sterile', and how long its shelf life is outside of the refrigerator, so I'm just keeping it in the refrigerator for now.

My primary problem with other recipes out there, such as the one that claims to be a copycat of French's, is that they 1) contain flour, which is not listed on the ingredients of any brand of yellow mustard which I can find and 2) they cook the mustard, which in my experience destroys the heat completely.