I made a mead a few years ago with 20# of honey and 5# of blueberries. Not a whole lot of fruit flavor, but the alcohol was about 18% and it crept up on you about 1/2 way through.
I started with the sweet mead yeast from wyeast, with pitching a few pounds of honey every couple of weeks. Once all was in, I let the yeast do its work for as long as it could, then pitched Eu de Vie (wyeast 4347). That fermented out the entire batch after the mead yeast got it over 1/2 way, at least.