There are some people who use 71B as their "house yeast" for mead...I tend to use it for melomels (fruit meads), and use a more neutral yeast for other mead. Especially if I want it dry (which I usually prefer), I tend to use Wyeast Dry Mead strain.
I agree it'd be helpful to know exactly what you're intending to brew...
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej