I used s-04 in apfelwein to try to make it less rocket-fuely. It attenuated quite a bit, but not as much as subsequent batches made with Montrachet. I have only made one mead, and its 3 months into a 6 month minimum prior to bottling. I do not remember the yeast, but followed summer solstice's recipe for carmel apple mead. I would look into one of the lower attenuating ale strains (not s-05 or Nottingham). Something estery like a hefeweizen strain might be good to try out as well.