In regards to using dedicated equipment, if your cleaning and sanitizing practises are good it shouldn't be a concern. Since it is a yeast not a bacteria, even if you don't perfectly sanitize your equipment it will usually get massively out-competed by the yeasts you pitch in future batches since those cell counts are much much higher. The best thing you can do with brewing is taking good notes of every batch. That way you can see if your beers are finishing lower than expected.

The main concern with diastaticus yeasts is a lower than expected terminal gravity. Diastaticus yeasts are capable of producing amyloglucosidase which can break down the unfermentable sugars that contribute to final gravity in beer. Since mead and cider (and other fruit wines) are mainly fully fermentable sugars to begin with, diastaticus yeasts aren't really a concern.