Using a Belgian Golden / Strong ale yeast in a spiced mead?

[TandemTails]

I'm working on a recipe for a 6-7% ABV mango and black pepper mead (melomel? metheglin?) and I want a yeast that will contribute to / enhance some of those characteristics.

It seems like going with a Belgian Golden or Belgian Strong ale yeast might be a good choice but I've never tried using an ale yeast in a mead before. I don't see any reason why it shouldn't ferment properly assuming I give it the right amount of nutrients and keep the temperature in check.

Has anyone tried something like this before?

 

[Fathand]

I would suggest checking out the mead forum and specifically "Bray's One Month Mead" thread. His yeast of choice is Wyeast 1388 Belgian Strong Ale.

I think there is info in that thread that you will find extremely useful.