Peach/Apple Cider recipe

I've been keeping a log for myself of my brews thus far, and just joining these forums, I suppose throwing up some of my favorite ones is a good idea.

Papple Cider

Size: 3 gallons

Ingredients:
-1 Jar each of Mcintoch, Gala, Gravenstein, and Filtered Apple Juice (from trader joes, 64oz each. Any other apple juice will do though)
-1 Jar "Dixie peach" (also from trader joes, although this is mainly just peach+apple+white grape juice 64oz)
-topped off with Jumex Peach (or any peach necter will do)
-1.5 pounds wildflower Honey
-Yeast nutriant (as per directed on package)

Yeast: White Labs "Sweet Mead"

Proceedure:
Dissolve Honey and yeast nutrient into apple juice, place in carboy, top off with peach necter of some type, add yeast, attach airlock and wait. I racked this once after 12 days or so, then bottled 4 days after using about a half tablespoon of honey as primer in each 12 oz stub. After 2 months it should be getting better, and should be quite dry, with a little peach aftertaste, REALLY good, turns out around 11-12% abv.


Enjoy!

Ok, I'll bite. Trying this recipe today. Except I substituted one bottle of apple juice for a second bottle of Dixie peach. I'll be 50 ounces over 3 gallons plus I'll be using 2 lbs of honey. Will it be too dry? What would be a comparable yeast to WL sweet mead in case LHBS doesn't have it?

I just moved this to secondary after placing in the primary in March of 2012.

This is an amazing cider(??) !!!!! Smooooth... Very apple cider'ish with peach notes. Nothing harsh or off. It's very dry. No aftertaste period. It calculated out to 9.7%.

My question... I will be entering it in a local home brew contest. By The American Hombrewers Association. By the ingredients, I do not know how to fill out the category and sub category.

Is this mead? Cider or cyser?

Any ideas? On clasification?

Sure sounds like a peach apple cider to me