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
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
"Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
"I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014