Go get bread yeast. The 71B will make it run dry. Every post I have read about a dry JAO was that it is gross.
It's making a JAO but using wine yeast that is the issue there. Bread yeast will poop out earlier leaving some residual sugars, that help balance any bitterness picked up from the white orange pith.
Using a wine yeast will take it dry, that then in turn, focuses the flavour on the bitterness from the pith.
More experienced mead makers who bother to take gravity readings from benchmark JAO's will know that you can still use a wine yeast but then you will have to back sweeten the batch to the same area that a benchmark batch gets, so that the bitterness is balanced out.
That way, you will get a much higher alcohol version but with the same sweetness. The down side being that the higher the alcohol, the longer it can take to age and be smooth and drinkable.......
Which is why, as you pointed out, it's often recommended to stick with a bench mark version of JAO and sticking with the recipe as is.......