What I think is interesting is if you compare Ken Schramm's article to the BJCP mead guidelines.
Both seem to agree that you need ~350ppm YAN in your must; however, Ken's article seems to advocate for putting in 350ppm YAN up front, "Addition of 3 grams (approximately 0.75 teaspoon) Fermaid K, plus 4 grams (1 teaspoon) DAP per 5 gallons of must with vigorous aeration at the end of the lag phase" (Shramm 24) and then supplementing that initial dose with smaller 1g/ea. FermaidK and DAP additions + stirring over 5 days - every 12 hours.
Whereas, the BJCP mead study guide seems to advocate the addition of 350ppm FAN over the course of the entire fermentation, "1 gram diammonium phosphate (DAP) and 0.5 gram Fermaid-K (Lallemand’s micronutrient blend) at pitch and at 24-hour intervals for three days" (BJCP 85)
There are, of course, some different ideas as well. I've tried it both ways (as well as the Kris England presentation method of 4.5g fermaid-k and 2g DAP every other day for a week) - all are great methods it seems. I think as long as AT SOME POINT FAN is at, or over, 350ppm - you're good.
Also, I'm using the Wyeast wine nutrient in this latest batch as an alternative to Fermaid-K - contributes 15ppm YAN at .5g/gallon + zinc and no urea - something to consider.