Originally Posted by Dr_Gordon_Freeman
you need AT LEAST a year from start to cracking a bottle. If it cleared, I would bottle and leave it for another year.
Making good wine takes a lot of patience. You will be absolutely amazed how good it is if you give it the time to age.
I don't mean to be a PITA (or a broken record), but it is absolutely NOT true that, in general, you "need" over a year before you can start drinking homemade mead. I keep seeing that sentiment all over the place here and I think it's a myth that needs to die a quick, painless death. We're drinking 2 meads we made in April (about 3.5 months ago) and they're fantastic! While they'll definitely change over time, they are fabulous as they are right now - no need to wait. Some meads might be made for aging (say a barrel-aged sack mead) but my point is that it's not some hard & fast rule that you have to age mead for at least a year before you can touch it.
Now, in the context of this thread, I agree - tuck it away somewhere and go dig it out a year from now and see how it is. If it's still undrinkable, put it away for another year & repeat. But you can totally avoid having to do this by managing your fermentation. Cool fermentation temps and proper yeast health (via nutrients, pH management, and degassing): those two variables are, IMO, what typically make or break a mead.