I've got most of my first batch of mead sitting down cellar. The recipe was 15 pounds of honey, yeast nutrient, and champaign yeast in a 5 gallon batch. I had it for four months in primary, six months in secondary, and sitting in bottles for another six months. At this point I think it's no bad. Totally drinkable. The second or third glass is just divine. My wife says the smell reminds her of Chemistry class and that I should let it age for another year or two to mellow out.
Looking at the bottles, there's a noticeable amount of sediment. I'm guessing I should have racked it a second time and let it bulk age. Will sitting on the sediment for a year or two be detrimental to the taste or will it indeed give it a chance to improve.