I usually get bread yeast to between 10 and 12%, I think some folks have reported higher under really good circumstances.
Wowbagger's right as far as I'm concerned... "Mead" is a correct term to use for anything where honey is your main fermentable. If you want to apply the other names to them, that is also perfectly valid, and if multiple things apply, you can either pick whichever you think fits better... do you taste it and say, "Wow! Orange!" (call it a melomel) or "Wow! Cloves and Cinnamon!" (call it a metheglyn) or "Wow! Grapes!" (it's a pyment), "Wow, Apples!" (it's a cyser), or just call it "mead".
I actually dislike the word "melomel", I think it sounds silly and nobody but me remembers what it means anyway, so on my labels, I usually call my fruit meads just that. I do classify them on my log index as mel/mead/meth/wine/JAO/beer/wine kit, for my own tracking purposes so it's faster to count up how many meads or mels or JAO's I've made...
And I find JAO is drinkable when it clears, but much improved after a couple months.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G