Yeast quantity and fermentation time

I started my very first batch of mead on 6/13. I decided to start small with a natural mead recipe that only yielded a gallon. Now I got everything setup fine, the fermentation is going really nice at the moment at 1 bubble every 7-8 seconds. O.G.: 1.095, Current S.G. as of 6/18: 1.060.

I am using Red Star Cote des Blanc dry yeast. I used a full packet because I couldn't figure out how to measure out a partial packet for the amount of liquid I had. I asked my local brewing supply house about this and he said there will be no problem because once all the sugar is gone, the yeast will die and drop to the bottom and the fermentation will not take as long since I have basically 5 times the amount of yeast than I needed. Which brings me to my question. How much yeast is too much? I would assume that there would be a point where too much yeast will cause unwanted taste affect on the mead.

Thanks for any feedback.

Stan

Mead Recipe:
1 gal Pure Water
3 lbs Honey (Desert Wildflower Honey from SE New Mexico)
1 cup Strong Tea
(2 tea bags of Orange Pekoe tea/1 cup water)
1 med Lemon (Sliced)
1 1/2 tsp Ground Clove
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1 5g pkg Red Star Cote des Blanc Champagne Yeast

I didn't read the package correctly. I is an Active Dry Wine Yeast.

This link https://secure7.nexternal.com/share...2=752433419&Target=products.asp&ProductID=314 has info about yeast and there is an answer to our question in the Q&A too.

Message me and let me know how your batch turns out.

Stan