Okay, so I have a gallon of mead fermenting away. It's been about three weeks in the primary. I added some oranges and raisins to it yesterday and a cinnamon stick when I pitched the yeast. How long should I wait until I rack this into a secondary? Second question. How long should I leave the mead in the secondary? And lastly, I want to be able to drink this when I graduate college in December. Is that a realistic consumption date. I've heard of people aging this for years at a time. I just want to have something that will knock me and my friends on our asses and tastes pretty good. Thanks guys.