Was going to use Wyeast Sweet Mead, but could not get it any fermentation or action showing fermentation from my starter. Ended up using Vintner's Harvest CY17 which was probably a blessing as the Mead came out wonderful.
Also used Orange Blossom Honey and mixed with spring water. I pasteurized the honey as this was native honey from the hive.
Did the Yeast Nutrients and Yeast Energizer in 3 separate steps. At the beginning, when the Mead was at 1.060 and then again at 1.030.
Degased and transfered 3 separate times for clarity. Ended up with 2.75 gallons before bottling.