Musselmans with Dry mead yeast

[Morkin]

Made 5 gallons of Cider this past weekend with Dry mead yeast (Wyeat 4632) which I had thought was regular cider yeast. I've read where sweet mead yeast will produce a good cider, but who well do you think this one will ferment or taste? It's only a day or into fermentation, should I pitch some US-05 as well to assure that I get a good tasting cider? I also added the correct amount of yeast nutrient at pitching.

 

[smegger]

There are others that will know better than me, but I don't think adding another yeast will change what the first one will do.
That said, provided you don't mind a dry cider it sounds like a mead yeast should be fine. You can always backsweeten later for additional flavour if needed.