Help with my first batch of mead

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1.8 kg of honey in 4L water, started at 1.120 and finished at 0.994 gives 18.3% abv. Lalvin EC1118 is rated to 18% and guess it does what people say it does and just chews through all the sugar it can. Thinking about it, the final product will be a bit lower alcohol as I topped up the demijohn to the neck after the first racking. Not going to use that yeast again unless I want a bone dry wine for some reason it's really agressive agressive and being a champagne yeast it apparently strips a lot of flavour but that's hard to tell in this mead as it was made with Rowse honey so it's a bit generic.
 
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