Mead-Brewing Questions

[Kneenibble]

Just because it was done in the past doesn't mean it shouldn't, either.
... Not the urine thing. We have better ways to mess with pH.

If you're going to be aging for several years, then sure - sterilizing is useful. Otherwise, you're wasting time with overkill and risking possibly contaminating with bleach or soap flavor.

I mean... everybody brewing anything should sanitize their equipment. That's one of the most basic things. StarSan is extremely efficient, easy to use, and cheap.

Hmmm...how does menthol (NOT to be confused with methanol) or other mint flavors react to the brewing process? I've always wanted to make something that tastes like the winter wind.

It's not going to hamper the fermentation in any way whatsoever, the only problem is (as with any such adjunct) that the fullness of the aroma and flavour might not survive the vigour of the fermentation itself. The yeast make great volumes of carbon dioxide that bubble out of solution carrying away a lot of volatile aromatics. Best to add it after fermentation for that reason. Either steep a very strong tea, or put the mint directly in.