Cherry Berry Mead

Looking for some advice

https://www.homebrewtalk.com/f80/cherry-berry-mead-245547/

This is only my 2nd batch of mead. I made it on Saturday. Its really cool in my house and I could only maintain 60 degrees. Needless to say, haven't seen any signs of fermentation yet. I moved it to the heater room and the temp of the must is slowly climbing. Hopefully, its just me being impatient. If I get the temps up to 70, should fermentation start up? Should I add more yeast nutrients?
I used White Labs Sweet Mead yeast.
Thanks

never used that yeast, what temp. range is best for it? some yeast prefer mid 60's or they start throwing off bad flavors. Jim

tube said 70-75 degrees. hadn't thought about the off flavor part.. The thermometer on the bucket now says its 66 degrees.