Hoo, forty gallons, way to go! I briefly did adjust TA in musts, but now I only add it later if the mead needs it for flavor. The dynamics of mead are different, as you say, and I figured why have the acidity in at the getgo and risk pH as a factor in poor yeast performance. But overall I think it's a minor concern compared to the flavor and mouthfeel impact. Most recipes call for some sort of acid addition to firm up the mead a bit, and tannins and acids certainly help people who enjoy wine begin to explore mead with some common ground.
Bees, brews and fun
in Lyons, CO