I have 18lbs. of orange blossom honey which I plan to split into a traditional mead and a grapefruit(maybe with orange) melomel. I would like these to finish dry but would backsweeten to taste if necessary and oak- at least the traditional- with Hungarian or French oak cubes. I have lots of KV1 and 71B yeasts on hand as well as one packet of D47- but I could easily obtain other varieties. I was leaning toward using KV1 in both versions, but I would appreciate any suggestions. I have heard that Wyeast Rudesheimer yeast is a good one because it matures relatively quickly, giving a drinkable mead sooner?? If I went with the latter, since it comes in a smack pack, how big of a starter would I need?