I have the unique and very exciting opportunity to visit the Meadery of the Rockies in Palisade Colorado yesterday. Unfortunately the only person there was the gal that was trained to do the tasting...and we tried some VERY good sobriety's. They use Orange Blossom honey from California, but what I did not learn, is how do they speed up the process? We were told that they could take as long as 10 weeks from honey to shelf? WHAT? I have mead that is 6 months old and not even close. What do they add to make it finish, and drinkable in such a short time?