The chart in Ken's book is really good. A lot of us really like 71B for many meads, especially darker melomels (I just tried it for a metheglin, so I'll let you know...), but my "go to" yeast for meads still remains the Wyeast Dry Mead strain...it's just a good all-around yeast, a steady fermenter with a high tolerance. I tend to like dry meads, so it's good for me as it will take all but the highest OG's dry.
Packaged: 15 Minute APA, Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....