Looking at your post and previous thread a little closer...
Are you saying you fermented in 85 degree F air, and then at nights down to 50?
If that's true, you got ginormous fusel alcohol production (during day) along with some really pissed off yeast (at night)! Fermentation temperature control is arguably the MOST important part of brewing after the ingredients. The reason your mead may have worked out is that wine yeasts are often fermented much warmer so they were able to tolerate that harsh environment.
I'm not sure brett is going to fix that, but maybe you'll luck out.
If you're quoting John Palmer, please read this: http://www.howtobrew.com/section1/chapter8-1-3.html
. I would highly recommend you develop some way of maintaining your fermentation temperatures in the desired range for your yeast strain before you make another batch.
Sounds like you're a very new brewer. Good luck in your exploits. It's a great hobby, but does require discipline in process control if you want good results. The good news is that there are tons of resources available.