I bottled a mulberry mead and crab apple cyser that are now 4 months old and spent 3 1/2 months bulk aging. The cyser was fermented with wine yeast. It finished at 0.997 and 14.5% alcohol and is definitely hot. I plan on not touching it until at least mid-late summer. However, the mulberry melomel tastes 90% spot on right now. I used Nottingham yeast and it finished dry at 11% ABV. I halted fermentation, added some acid blend, and got the FG up to 1.015. SWMBO tasted some and, of course, loves it. But she wants to start digging into it now and even bring a bottle with her for Christmas. I, trained on what I have read here, am hesitant to start drinking them now and want to wait a few months longer.
I am wondering if it is realistically possible that this melomel could be "done" after four months. Like I said, it tastes almost ready to me, save for a very slight alcohol flavor, but this is only my second wine and I am still a noob when it comes to testing doneness. Also if I bring it to Christmas and share it with my more wine-experienced relatives, I don't want to look foolish. Advice?
Also, FWIW, this is a 3 1/2 gallon batch, so even if we bring a bottle with us, there will still be enough to enjoy years down the line.