Ok, for those who were wondering, this is the recipe that I used:
Per Gallon -
2 1/2 of clover honey
4 1/2 tsp Acid Blend
1/4 tsp Grape Tannin
3/4 tsp Yeast Nutrient
1 crushed pill campden
Water
This was increased to a five gallon batch and spit before adding yeast. I started with a SG of 1.096. It was originally put into bottles at 2 months, when the melomel that was started at from the same batch completed fermentation. At last reading the SG of the mead was 1.070, still well within the range of the Lalkin EC-1118 yeast being used (this was taken at almost 5 months of fermentation). The Lalkin yeast has taken both melomels to or below a 1.000 SG. In the time this mead has been going, I have completed the melomel started at the same time (split from this batch), and with its aging, it has become a *very* nice drink, and started and bottled another melomel (it's currently aging). The mead was started at the beginning of February this year. I am going to be checking the SG again tonight, to see where it is. I haven't checked it in about a month. Any additional advise is appreciated. I am still pondering the suggestion earlier of pasterizing and letting the mead sit as is, but I will have ended with a sweet mead, rather than a dry one as hoped for. Right now I am truly waiting it out, just wondering if anyone might have futher insight.