I’ve just made my first batch of mead and read about the hazards of oxidation with mead. Since I don’t have the CO2 to prevent oxidation I just went ahead and fermented and transferred to a secondary. Now I’m concerned that I should have heeded the warnings…so first how fast will mead oxidize and how can I tell if I ruined my first batch?
Maybe how easily is the question? I wonder the same thing with beer because I’ve never been as careful with wine… don’t know about mead.
One good thing, you shouldn’t encounter hot side aeration.
One racking should not be enough to cause oxidation especially if you were careful in racking and not causing a lot of splashing. If you know you are going to have to rack multiple times; I would suggest using campden tablets before each racking. It will minimalize oxidation. The only way to tell if this batch is oxidized is to see what it taste like after it has aged. I’m betting you will be fine. 
Thanks! I’ll be transferring my mead again this weekend as the last transfer before it sits for the next 6+ months :'( My one regret about mead is that it takes so long…
That is why you should run a couple of batches at a time …