I made some maple mead a few months back and just pasteurized and bottled it. I plan to share a bottle with some friends this weekend. The only weird part about it is that I used some Lalvin D47. It's,uh...a little odd...

I might try a batch with D47 again minus the maple syrup, just to see if that changes anything. I currently have another batch with Imperial Ale yeast in it, that'll be ready to pasteurize and bottle next month.