Where did you find that on their website? I searched their website to the best of my ability and could not find anything definitive. If it's not too much trouble coupd you post a link? Also, thanks for the during fermentation instructions. I would not have degassed or taken gravity readings nearly so often.
Here's where I got that info on cote des blanc:
https://winemakermag.com/yeast-strains-chart
What you're doing when making mead is actually creating an environment in which the yeast will thrive. You're raising a pet, like a dog. If you're a responsible pet owner you wouldn't buy a bag of dog food and let him eat the whole thing at once, you'd look for a product with the best nutritional value and feed him on a schedule - an SNA schedule. He's healthier that way and will give many years of enjoyment - maybe beyond the average stated years for that breed.
The approach to raising yeast is no different. You want to minimize the peaks and valleys of fermentation. Letting fermentation progress unchecked just because it can is like letting your dog consume a whole bag of dog food - he'll get sick and give off fusels and die young. By keeping your temp low and feeding when it needs it, controlling your ferment, helps maintain a steady and predictable environment. Fusel is a term applied to a group of ferment byproducts that collectively describe chemicals that taste nasty. They will most likely age out, but maybe not. The best way to handle them is to limit their production as much as possible.
CO2 and alcohol are byproducts also. Both are toxic waste to yeast and will eventually lead to their death. We want to keep the alcohol or there would be no point, it's the only thing that yeast produce that we find tasty when combined with the other things we've added to the environment. Degassing gets rid of this gaseous waste, extends the life of the yeast and maintains a more pleasing environment for a longer period of time, and encourages clarity after primary.
You pet your dog, he wags his tail, his eyes are bright, his coat is shiny - he's healthy. To determine the health of your yeast, you smell (if it's sulfury, you need to add more nutrient, for example), you watch for unwanted growth (that's why you want to push down your fruit cap, for example), and to see how well you're doing you take gravity readings. Generally speaking, for the first 4 days or so your reading should drop 10-12 points, then tapper off for a period of time to the 8 to 10 range for a period of a week or so, then decline steadily to your final gravity. Every ferment is different but the point is you begin to see a pattern and any variation to that pattern means something is wrong and you need to adjust.
You also need to observe some benchmarks in the life of the yeast to determine your feeding schedule. Key times in the life of the yeast are the lag period, 1/3 sugar break, 1/2 sugar break, 2/3 sugar break. No DAP after 9% alcohol. You don't know where these are unless you take gravity readings.
I'm not an expert by any means, but these are the lessons I've learned from what limited experience I have and they seem to be working. Hopefully, they'll provide a shortcut to your success also.
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