For those who can't get the Wyeast and other liquid yeast, I came up with an excellent 2 month wine yeast quick mead.
I used the ideas from the BOMM on a wine yeast in a home where my temp in the winter fluctuates greatly due to our wood stove from 55 to 90.
In a 7 gallon pail, I made a must of of honey and water to between the 6 and 7 gallon mark to a gravity of 1.09 After it cools to 70, pitch a packet of cote de blanc yeast.
Then I added 1 tsp of yeast nutrient and 1 peeled, sliced banana. I did this again when it reached 1.06 and 1.03. When it hits between 1.00 and 1.02 rack it to a 6.5 gallon carboy. I started this on 1/24/15 and on 2/22/15 I tasted and it had finished at 1.00. It had a great taste but a tad hot at just under 12%. I siphoned off back to the pail, added campden tablets and potassium sorbate and backsweetened with the same honey to 1.015 and racked back into the clean 6.5 gallon carboy.
Today, 3/15/15, It had cleared completely (was nearly clear before backsweetening, had few lees after). I tasted again and it is very good. I did all the math and I believe the FG after backsweetening brought it down to about 10.4% +/- .5%.
It is definitely drinkable at just under 2 months of age from start to finish, but no doubt will only taste better with age. When I get back home from our family's st patty's day get together, I will post a photo of it in a glass.
The main reason I tried this was because I would have to order the Wyeast online as neither of my lhbs's carry liquid yeast and at the time, I was only getting yeast from my lhbs. I have started buying liquid and other ingredients online for some of my homebrews, so I do plan on trying the original recipe and comparing the two.