I have tried both the dry mead and sweet mead yeasts from Wyeast. I have not tried any others from Wyeast.
The dry yeast worked out nicely, but I made a starter with it first. The sweet yeast never did much and I had to pitch a dry yeast later. I used the sweet yeast by just adding it directly into the must.
I only use the dry yeasts now (Pasteur Champagne) because:
- they are easy for me to get
- easy to store
- I have had better luck with them
- after proper rehydration there are more yeastie-beasties
If you decide to use the Wyeast, I strongly recommend you start a day or two early and make a good starter.
Good luck and have fun!