I'm not familiar with meadow honey, like wildflower honey? I use that all the time and love it. Mead's a preference thing, if you don't like it that way STOP and try something else!
I do like the Avize though I only used it once personally so far, the WL rep gave me a sample a little after it first came out and she wanted folks to give it a day in court. I always stay on the low side of fermentation temps with meads. You'll get more of the yeast character the warmer it is, right up into "holy funkadelic" territory. And I like a more neutral contribution from yeast or at least a moderate contribution rather than a tasered-in-the-mouth-by-your-yeast contribution. Some beers require the more estery or even phenolic character from their warm-run signature strain (think Bavarian hefeweizens or gueuze), but I'd keep that flavor and aroma a mile away from mead personally.
Bees, brews and fun
in Lyons, CO