I used Wyeast London ESB 1968 in a pumpkin mead about 5 1/2 months ago. I choose it because It was known to throw fruity notes along with having some butterscotch/bready type tastes that come along with a warmer 70*F+ fermentation temperatures. It was also choosen because it was a very High floculant yeast and using pumpkin puree I wanted the yeast to drag out all the sediment with it. I also wanted a lower ABV mead at around 9% and that was this yeasts limit. It also said it had a pretty low attentuation rate so I hoped for a sweet mead that was not quite a desert mead.
I think it went very well. The abundance of simple sugars in a mead verses a beer created a super enviroment for this yeast and in less than 72 hours it had dropped the ABV down to 1.01% and still looked strong. I had to cold crash quickly/stabilize to keep the residual sugars present & without topping 10% ABV. It finalized at 9.74% ABV. Ohhhh and the krausen! I never had a mead go this crazy, it was enough to need a blow off tube bad. I am spoiled on calm meads with little to no krausen.
I was actually disapointed in the fruity aspect of the mead but I think that was the recipe rather than the yeast. But man is it smooth now. The mouthfeel is great. A very smooth almost creamy feel without being thick at all. I would expect that feel with a mead at a higher gravity reading like 1.025 - 1.035 but this ended kind of on the dryer side of sweet and retained the good feel. I enjoyed this yeast and with a few tweeks to the recipe will probably try it again.
A painting says a thousand words. But a painting while on good mead just looks funny!