Look at the temp range of your yeast and stay within that range, take temp of the must not your room. Stir for first five to seven days, no need to airlock until that time. Consider staggered nutrient additions--I believe there is a sticky explaining SNA. And have patience, mead typically takes much longer than wine to finish fermenting and aging. Please, use a hydrometer.
Have fun fermenting (not brewing).
Motto: quel che sara sara