Update: Just for grins I went to a local Meadery for reference. Got talking to the owner/mead maker guy and described my BOMM attempt. He was a bit skeptical to say the least. I had a flight of his products which were VERY tasty. They all had body and flavor although more sweet than I like. I bought a couple bottles for reference purposes. I bottled/jugged my mead last night and poured a sample to compare to his. The pro product is very sweet compared to mine and has a deep rich amber color. Mine is much lighter in color, mouthfeel and flavor. Although not terribly "hot" tasting, the alcohol is definitely detectable. I'm not disappointed in my first attempt but now have an idea of what I'm after. I'd like to move in the direction of his although not all the way there. I think I need to have fermentation stop a little earlier to get away form the dryness a bit. I'm not sure if I need to use another yeast or take more samples and kill this one off somewhere along the way, say at 1.008- 1.015. I did put some of my mead on sweet cherries and some on raspberries too so we'll see how that goes.