Youre very welcome
Yeah I agree about the 1.02 being sweet to me too, I have a clover mead aging that stopped at 1.03, too sweet for my taste but I also have a cherry vanilla melomel that went south of .998, I'm going to use the two to do a little experimenting with combining.
I usually heat 1/3 of my water to 90-100 degrees and have my honey sitting in a hot tap water bath to get it thinned out, both just to make the mixing of the two together easier, yet not so hot that I am spending a lot of time cooling things.
I like to mix my nutrients with the remaining water that I am going to be topping off with and set in fridge or outside so its pretty cool/cold, then adding that brings me right to a nice pitching temp and well incorporated nutrient level with minimal wait time and hassle.
I use an airstone and pure oxygen as I (note the occupation) have free easy access too, easier than shaking even a one gallon jug or even my previous method where I used a stainless wire wisk to whip the hell out of the must prior to transfering into the fermenter