Hi Guys!
Ok Dan, lemme ask you this; Did you heat or boil the must in any way? If not, skip the pectic enzyme as it will not really help you. Generally pectinase (pectic enzyme) is used when you heat the must with the fruit in it. If you have not done so then the pectin has not been set by heat, and therefore does not need pectinase added. You can also leave your fruit in the primary and even add some to lock in the flavor. When I add fruit to the primary I use up to 4.5 lbs of fruit per gallon of must, depending on the fruit. You can balance that by adding about 2 - 2.5 lbs of fruit/gallon in the primary, and then supplementing with another 1.5 - 2 lbs of fruit/gallon in the secondary. Or you can just add it all to the secondary. Fermented fruit/juice has a different flavor than unfermented fruit additions in the secondary. The secondary addition will maintain a "fresher" fruit flavor, but the primary fermenation with fruit added will really give your mead some depth and complexity.
I notice in your recipe that you're using Premier Cuvee yeast. If you want this to be a sweet mead, you'll need to add more honey to bring up the gravity. Premier Cuvee will take that current recipe dry since your gravity is about 1.11 or so. If you do want sweeter mead you can add another two pounds of honey to the must and that will give you a PABV of about 20%, and the Premier Cuvee will knock itself out at about 18% and leave you some residual sugar. Now's the time to make that decision, before you add the yeast.
Kace, I do use timed nutrient doses when I make mead in many of my batches. There are some that I do not use any nutrient, and others that I use nutrient in the must only. Generally when I'm making a traditional sweet mead I add DAP in the must up front, and dose with DAP at the end of the lag phase. I also rehydrate my yeasties with Go-Ferm before I pitch. When I use a yeast that is nutrient hungry (EC-1118, D47, R2, CY3079, etc.) I will also add Fermaid K or Fermaid 2133 at the 1/3 sugar break and 2/3 sugar break if the yeast calls for it. Adding nutrient in timed additions give a consistant supply of FAN (Free Amino Nitrogen) for the yeast to assimilate and helps to ensure a healthy and strong fermentation with minimum yeast stress so as not to produce off-flavors. I also recommend aerating the must a couple of times daily, and swirling the container throughout the fermentation to keep the yeast in suspension. Consider oxygen another nutrient during the first few days of fermentation, young yeast in the aerobic fermentation stage need access to oxygen to grow up heathy. You can also add yeast hulls if your must is highly clarified because yeasties like a turbid environment. Adding yeast hulls is beneficial because it will increase the surface area for the yeast to contact and stay suspended in the must, and help to ensure your yeasties are strong and healthy. Yeast hulls also contain lipids which are beneficial to the growth of your up and comming yeast cells in the must.
I highly recommend that you read all of the articles you can find at the link below for some more excellent information:
http://consumer.lallemand.com/danstar-lalvin/lalvin.html
Hope that helps,
Oskaar