i clicked post quick reply and lost my message, time to start over.
Thanks for your replies, here are more details.
I didn't use any additives like nutrients at all in any of my 3 musts.
1) 4L 1.5kg wild flower honey. heated at low temperature with water for easier funneling. added to my jug (4L) and fill 3/4th full of water, shook. pitched yeast, shook, and then topped off and shook again. I plan on adding clove or cinnamon soon
Bubbling a lot, very little if no leese at the bottom.
2) 4L 1kg orange blossom heated at low temperature with water, added to jug, filled 3/4th full shook, pitched yeast, filled jug (mistake) and then shook. leaving a foamy film around my jugs neck. I plan on adding oranges during second fermentation.
lots of leese build up, very little bubbling
3) 4L 1.5kg Clover honey heated at a low temperature with water, added to jug, filled 3/4ths shook, added water, shook, dumped some water and honey due to forgetting to leave enough room for pitching yeast. may have over heated my yeast as well. same process shook and capped with air locks.
lots of leese build up, little to no bubbling
I was thinking of racking my orange and clover and pitching more yeast and adding fresh lemon juice as nutrient. i'm not smelling any sort of sulfur smells coming from my air locks or inside the bottles. i don't plan on complicating my first attempt as i am a perfectionist and may overwhelm myself.
You mention stirring during fermentation which i read no where or seen from any videos, i also read i should do my best to let your mead just ferment. i'll keep reading more and more, i hope i gave enough details.