I see comments on YouTube about how oxygen is bad for mead. However, according to Wikipedia, oxygen is good for yeast to develop resistance to alcohol.
Yeasts are facultative anaerobes meaning that they can exist in both the presence and absence of oxygen. While fermentation is traditionally thought of as an anaerobic process done in the absence of oxygen, early exposure of the yeast to oxygen can be a vital component in the successful completion of that fermentation. This is because oxygen is important in the synthesis of cell "survival factors".
What is wrong with aerating a fermenter or introducing oxygen during racking? Won't that strengthen the yeast for secondary fermentation?