Yeasty aftertaste

I've just completed another batch, this one, like a few others has got a distinct, yeasty, aftertaste.
How can I get rid of that? Up until now, I've masked the yeasty taste, by adding extra honey to sweeten the mead. But isn't there a better way?

I used one of the simple recipes from the complete meadmakers guide. I'd have to check wich one exactly. Don't have the log at hand here.

As for yeast, I'm runinng into the unfortunate fact that I live in holland and the foreign brands of yeast are unknown. So I've had to expirement. I've used sherry, champagne and a all purpose yeast.

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Some of my meads have turned out quite nice, some lacking somewhat. The generic trend is this yeast aftertaste. Many recipies on here are a bit frustrating, because of the hard time I have translating the ingredients it to Europen and or Dutch names. And I flat out refuse to pay $30 to ship a $0.50 pack of yeast.

I've done my best to collect the best ingredients I could find, honey straight from the beekeeper (man was that a treat!) and so on. It's just this yeasty aftertaste that keeps biting me, also I detect a hint of carbonation that I do not want.

Any help would be most appreciated.

Regards
Mark

Btw, I just read a piece about active carbon, is that a good idea to try and 'clean' a mead?

Usually I let it go for about a month, till 2 months. No given time.

Then when, the bubbles stop coming out of the airlock, I rack once. Then let is sit for some time. 4 months maybe.

By the way, if there is someone who can recommend a good mean recipe for a sweet mead using european measurements and ingredients, I would be most gratefull.