At 28 hrs, I wouldn't worry, it could have been on the lag stage for a number of reasons. Normally we wait for the fermentation to start before adding nutrients, the goal is to keep the yeast healthy and reproducing. It isn't the end of the world if you added the recommended amount of yeast nutrient all at once, but it is always better to split it up into 2 or 3 applications.
Although I do not have experience with meads, I watched a very interesting interview about mead, the owner of the Moonlight meadery in NH was explaining how he has been making mead for years, apparently award winning meads.
He was explaining how and when he adds yeast nutrients, the process is a lot like what we use for wine making.
The first three days after fermentation starts is the most crucial time for yeast nutrients, this is when the yeast is reproducing the fastest, he takes his yeast nutrient, let's say 1 tsp, instead of adding it all at one time, he adds it 1/3 tsp at a time over those three days.
Check out the interview here:
Click Here
We obviously can see that this is true by checking our batches with a hydrometer, the first few days, the fermentation is the fastest.
Once we supply the yeast with these nutrients, it has a better chance at reproducing exponentially, resulting in meads and wines fermented to dry.
A lack of nutrients can result in Hydrogen Sulfide, caused by a lack of nitrogen and apantothenic acid, and stuck fermentations.