Yep, I learned a thing or two after reading it, too. Wish I had read that about a year ago! I've made just 3 meads so far and -- mistakenly -- used Montrachet in each one. What a mistake. When racking, each one had a decided sour off taste that I'm hoping will disappear after complete (18 months) aging, but now I'm worried it's the Montrachet. Also made two pear wines last year, both sour and yucky off flavors. At first I thought it was because the fruit was a little under-ripe before I put it in must, leading to lack of flavor, but, nope, you guessed it: Montrachet yeast!
Montrachet is now banned from my musts.
I've probably put 35 pounds of honey into sour meads. Live and learn, but I'm getting some more and will make a couple of small (1-gallon) batches and try some K1V and ICV D-47, Flor Sherry, and maybe some Wyeast liquid port wine yeast.
Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale