So about 7 months ago I moved from the eastern shore of Maryland to the greater Baltimore area. I had a mead in my 5 gallon carboy that was just a little bit of everything (cherries, berries, 4 different types of honey) I called it my frankenmead. With the primary finished I racked it from my 5 gallon to 3 gallon carboy before the move. When I tasted it 7 months ago it was like taking a shot of rubbing alcohol. Well I shoved it in a closet of the new place and forgot about it until today! It can still use a bit of aging but I would say it's improved 100 percent! I think right now it's been bulk aging for a little over a year total (I was late racking it off the yeast).