bert, everything I've heard has been that mead is a bit touchy, and you are best supplementing the nitrogen......attenuation less the concern than harsh and unwanted "off" flavors. I'm not so sure I'd want to do it with yeast myself, but to each their own.....also not at all sure I'd want to bottle a "sweet" + "carbonated" mead--if you can prime and get an additional fermentation to add "fizz", eventually you're risking a bottle bomb.

I just had lasik 2 years ago; I happen to really like my eyes......Aspera sounds as though he has experience, I cannot argue it, but he's doing a 180 from most of what I've seen and some of the ideas just don't mesh with my personal experience. No offense, just adding my 2 cents as well.....