I have made a few sweet meads (Sweet for me), FG 1.020 with standard 1056 / WLP01. I'm going to make one next with US-05 and try to see if I can max out the ABV and finish at just about 1.005 using the SNA process. I think I will be able to start it this Sunday or so, but it will take a couple of months to see how it comes out. I have a 5 gallon braggot as the yeast starter going now.
All the wine yeast and champagne yeast has always finished very dry for me, and I just have a problem with how they taste, but with a couple of yeast they do turn great.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.