I made a pretty high alcohol content mead, cold crashed it after a month. Now it has a strong yeast smell/taste, but the rest of it tastes great. What’s the best way to get rid of the yeast smell/taste?
As dmtaylor mentioned, it sounds like this mead needs time. As the mead ages, the yeasty smell and taste will be reduced. Either what is still in the mead will ferment, settle out, or be tamed with mellowing with age.
If you hands-down needed to drink it yesterday, I guess you could back-sweeten it so much that you can't taste the yeast? Or flavor it with an extract? It definitely wouldn't be the same mead, but it would be booze.