I'm curious why people say you can't use a better yeast for this... I mean, because it will dry out too much? Can't you just tweak it a bit? Maybe backsweeten it if it dries out? Don't use the pith at all? I made a batch using bread yeast and I still cut the zest off in large strips and just used the juice, none of the pith. I know that what I'm suggesting makes it more complicated for a new mead maker and the idea is to keep it super easy, but I just want to make something a little better. My first batch is so hot after almost 3 months now, I still can't drink it. Maybe a different yeast would still take as long anyway?