Before adding your yeast, add one crushed campden tablet per gallon. This will kill off any bacteria or wild yeast. Wait 24 hours after throwing the campden in, and then throw your yeast in.
This will be my first mead. I was planning on using my Mr Beer fermenter. Any advice as to which yeast to use? SWMBO likes the dryer side, but not too hot.
Depends on your abv desires, what all is going in, but I like D47 for most meads and it is good for 14%. 71b is in a similar percentage and is good for acidic fruits and I like ec1118 for the higher gravity musts, since it is good 18%