To boil or not to boil, that is something to consider. I have read Charlie's advice to on boiling. Personally, I do not boil the honey. I heat up the water in the 120-140 range, just enough to fully dissolve all the honey as it is mixed in. Why don't I boil? Cause someone told me not to
That someone was Michael Kiker, owner / mazer of Celestial Meads. Michael won 9 medals at last year's Mazer Cup so I usually follow his advice without too much questioning. Michael's thoughts on why not to boil is honey naturally has a low pH. Typical pH of the must ranges between 3 - 4 which inhibits bacterial growth. Plus he said there are other natural properties of honey that fight bacterial growth. He uses lots of varietal honeys and feels boils drives off delicate floral characteristics of the honey. I figure he makes hundreds of gallons of mead a year and never has an infection, I can do the same at a smaller scale. Of course you still clean / sanitize your equipment like you normally would.
Regarding Fermax Yeast Nutrients, I'm not familiar with that stuff. Does it come with directions? The DAP / Fermaid K stuff I use comes in a powdered form, I just toss it into the must and stir it up to dissolve it with the honey. Basically I just mix honey, water, nutrients and make sure it is all dissolved. Chill it down to 70 F or so. At the same time my yeast is rehydrating. Once the must is chilled I pitch the yeast and let 'er go. Monitor pH and gravity as it ferments and buffer if pH is too low.