I have taken a couple years off from brewing due to being unusually busy with several other interests. It being winter and me feeling caught up on most projects I brewed for the first time last weekend. This involved in part going through my collection of Corney kegs and cleaning them and getting them ready for use.
One, to my surprise, was full of lager. I had marked it "lager" but for one reason or another thought the lager had been consumed and there was nothing in there but water.
I knew one of them had sweet mead in it. The mead, a very basic one made up of locally produced honey, Wyeast Sweet Mead, and water. At the last racking (which was some years ago) it had a strong medicinal taste, not especially pleasant.
I racked it off to a clean keg and set it aside under a little CO2. There was a fair amount of leeds.
Today I opened up the keg and pulled a sample with the thief. The years have made an enormous difference, and I now have an excellent beverage on my hands.
I'm ordering bottles and corks.
Moral of the story: mead takes time, measured in years. Have patience and a cold cellar.