The only yeasts I've seen labelled/listed as "sweet mead" yeast have been the liquid ones from White Labs and Wyeast. I haven't tried the White Labs one, it's not available here, but the wyeast one is a finicky PITA to use. I understand that if you "get it right" then it's very nice, but if not, it's a bloody nuisance for causing partial ferments, stuck ferments, etc etc.
The cider yeast ? Well is there really any "proper" yeast for cider ? Dunno. Cider can be made with all sorts, as can mead.
If you are using correct technique, then it should be fine.
Oh, and with meads, there's no need to use pectolase and acid blend (pectolase if there's fruit in it, otherwise it's wasted) and acid blend, or acid of any single type should be added to taste once the ferment is complete (using it during the ferment is an old technique that's largely been discredited - just honey and water provides a plenty low enough pH for the yeast). It probably won't be an issue, but watch carefully for stuck ferments - and if it does stick, then test the pH.
p.s. Oh and
here's a handy link, if you're new to mead making. It discusses pretty much everything you might need to know.....
