I made a mead last October and I did a bunch of things wrong. It was my first mead and I have learned a lot since it happened. I was basically a homebrewer and decided to try something different. I used 12lbs of honey and then hand picked all the seeds out of 6 pomegranates. Unfortunately, I boiled the pomegranates to sanitize them (I now know that that sets the pectin and it will probably be hazy forever). I put all that into a 5 gallon fermenting bucket and threw in Red Star Montrachet yeast. It did ferment and then I put it into secondary. I never took a hydrometer reading because I was a novice and it wasn't on the agenda or do to stupidity. It has been in secondary for over 6 months. How does not adding a yeast nutrient change how it fermented? Like I said, it was bubbling and fermenting at a pretty good pace for a while. Thanks for any thoughts and ideas- happy brewing!