This is my first batch of mead I have ever made. I did three one gallon batches. One with 3lbs of honey, one with 3 1/2lbs of honey, and one with 4 lbs of honey. All three I used a champagne yeast and fermaid k. Now my initial impression was that I would finish with a dry, medium, and sweet mead with about 14% alc, but with some more research I am unsure. Will the champagne yeast just power through all the honey in all three batches and leave me with three strong meads? Or will it ebb off like I initially hoped? Is there anything I can do to save my meads?