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Yep , some mistake in OG-FG measure or calc. Even Champagne yeast will have trouble at about 13 percent. Any wine or alc beverage above about 13 has either been fortified with distilled spirits , concentrated by removal of water in the form of ice , or distilled itself.
Take 2 quarts of honey , two gallons of Ocean spray cranberry juice, add pre boiled then cooled water to make 5 gallons , add a wine yeast and then just do like you would a homebrewed beer. it will take longer to ferment but when done , it will taste like white Zin wine and as long as you do everything clean like in beer making , the cranberry mead is almost fool proof. You can bottle it still or you can carbonate it if you like. i usually bottle it right from the secondary without adding the priming sugar because there is usually a little unfermented sugar still in it and that kicks off in the bottle. It doesn't get foamy like a beer head but it gets just a little carbonation.
One thing i have thought of since they are now pretty available would be to make a mead using some of that pomagranet juice. Sounds yum!
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