AHBers, I am giving mead another try (have done JOAM in the past) but want to find the yeast that gives the best result for me for a dry mead similar to a wine. To try and make things scientific I have used the same recipe, just varied the yeast for individual batches, so far 4 batches have been made with results that have left me scratching my head. Batch #1: EC-1118 Brewed 22-Feb 2018, transferred 18-Apr. Still cloudy, but the flavor was good when it was transferred. Batch #2: M05 Brewed 4-Mar 2018, transferred 18-Apr, bottled 8-Jul. Clear, slightly fizzy, clean sharp taste. Batch #3: CL23 Brewed 18-Apr 2018, transferred 8-Jul. Still cloudy, flavor was a little off compared to the first two. Batch #4: SN9 Brewed 18-Apr 2018, transferred 8-Jul. Still cloudy, flavor was not nice (rotten veg). The recipe was the boil method (10 min), honey, acid blend, yeast nutrient, water. Fermented in 5L glass demijohns with airlocks, in a fermentation chamber holding at 17.5degC. Does anybody have knowledge on wine yeasts and how long they take to clear? Do I have 3/4 batches cooked and ready for the drain? Thanks for any help.