I had an interesting experience. I recently opened my first mead. Back in October 2019 I made a gallon of traditional mead. My notes don't tell me what kind of yeast I used... could have been baker's yeast. I used 4 lbs of honey and water to fill a gallon, so I ended up with much less than a gallon. I didn't stabilize or backsweeten. I didn't measure ph or sg. It tasted somewhat like cough syrup... somewhat "medicinal" and very sweet. So I just opened the last bottle of that first mead, and it's pretty good. Strongly on the dessert side, still very sweet. But it's clear and very pleasant. I wish I knew how to measure the ABV after the fact.