I did a champagne yeast mead. It finished at 17% abv but was like turpentine for the first two years. It has been around four years now and is reasonably good. I expect in another 5 years, it will be great.
this looks like an awesome first time mead recipe, I think i mught try two 1 gallon batches this week. one with bread yeast and another with some left over lager yeast, and lager it for the same duration and bottle condition.
Mine just finished up, and I've got to say, it is one of the better things I've ever tasted. I got rid of the pith and cut the honey down to 3 lbs, and it is wonderful. It tastes wonderful and has a great warmth to it.