Originally Posted by 2brew1cup
After a month of fermentation or so.. How long (minimum) should this age for?
underground and under the influence
Age it til it's drinkable....which seems to be the general rule of thumb for most meads.
The last batch of this I made was aged 3 months in the carboy, bottled, and then aged another 3 months before it was drinkable, though it was another 6 months later(1 year total) until it was really tasty.. However I also use wine yeast for this, I believe the point of the bread yeast is that it will not get the ABV as high, and sweeter meads tend to not need to age as much.
My suggestion would be to let it age, pull samples, and bottle when you like the samples(assuming it's cleared by then anyway).