IMHO use a beer yeast.
i tried a session mead with what i discovered was an INCREDIBLE quality honey (thistle btw) a year ago. i used i believe 71b, hit about 5% ABV. wanted it crystal clear so listened to a wineshop guy's advice
and hit it with chitosan+kietelsol (not even the full things of each since i thought "this has to be overkill?") and cleared it so well it never carbed in the bottle.
i just realized you may be kegging, so that point may be moot.
but in any case give it a shot, just go for beer yeast and what you're familiar with. you could definitely get it ready in 4 months, that joes ancient mead recipe crap, letting it sit for a year is just fuddle duddle lore. hit it with yeast supplement additions at 24 and 72 hours and treat it like a beer. one month