Here is a picture of my first mead, way too young with only two and a half months since it was 14 lbs of honey and 10 lbs of peaches... but still showing most excellent clearing and the taste is simply fantastic.
In primary I used the honey blended with 6 lbs of the peaches which were sliced and then put in a blender one pound at a time with boiling water to kill any nasties. My OG was 1.128, crazy big... i pitched the wyeast sweet mead with some yeast nutrient and waited.
Fermentation stuck at 1.086, so I then pitched two packets of Red Star Pasteur and did a daily shaking. After one month, racked to secondary on top of four pounds of peach slurry prepared as before.
I know this is kind of brute force fermenting, and I certainly will learn more finesse in the future.
I do not know how it fermented out so low, but I ended up at 0.980 which puts it close to 20% ABV I think.
I know from my wine tasting class that fruit fools the tongue into thinking "sweet" and the taste of this proves that out. The color is bright straw, and it has only been bottled for two weeks and yet is clearing really nicely. The flavor is of sweet peaches with a touch of floral fragrance. Really, really nice; I cannot wait for this to age and become something really special in a year or so.
I am hooked!