I've been making mead for the past 29 years (first batch started in Winter, 1979, bottled in early '80). About 3 or 4 years ago I started experimenting with staggered nutrient additions, as well as tailoring the amount of total Yeast Available Nitrogen in those additions to different times in the fermentation cycle, and to put it succinctly, there's no going back.
Primary fermentations, which used to take upwards of a month, are now done for me in an average of a week - often less. I get far fewer issues with sulfides, and in general my meads are ready to drink a bit sooner.
It is the only way to go, IMHO.