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I'm going to experiment with this idea using a stovetop pasteurization like I do with cider. I'll let you know how it goes, probably in a couple weeks.

My fiance and I came up with the name S&M Meadery (first letters in our first names) With the tagline "Stop thinking dirty, it's just good mead" I personally like "Tiny Tree Meadery"

How critical is it for me to do additional yeast nutrient additions? This is the first place I've read about it, but it seems to be an widely accepted practice.

You are correct, it should have said 1.104

I did buy an acid blend, but i read somewhere that it is best to wait until fermentation is nearly finished to add it?

After some thinking about it I finally decided to make a batch of mead that began last saturday. 5 Gal carboy, spring water, 15lbs clover honey, D47 yeast, yeast nutrient. That's all I have so far with a 1.14 SG. I followed proper cleaning and sanitation protocols (I work in pharmaceuticals...