Alright, I've found myself with a few extra pounds of honey (is there such a thing?) and I've whipped up a one gallon batch of plain ol traditional mead. Now my question lies with what type of yeast to use with it. I've got Cotes de Blanc and Red Pasteur champagne yeast, as well as k1-v1116 and a smattering of d-47. I've used the k1-v1116 before without too much trouble, but I've never used the others. Have you guys used these yeasts before with your meads? Any suggestions? Anything to stay away from? I'm going to add some blueberry maple syrup in the secondary for flavor, but I don't want it to get completely eaten up, I want the sweetness and flavor to remain.