I'm am currently making a mead like this. Found an article (http://byo.com/stories/issue/item/19...ick-mead-clone
) and thought that is my next one!
I've been brewing (mostly beers) for 10 years, do you find that this mead does often take 3 months to ferment? And actually age it for 1 or 2 years? Does it make that big a difference aging it that long?
I often do age the port or wine I make, usually keeping a few bottles. I have some bottles 7 years old. I'm don't know if I have the patience to age a whole batch for 1 year or more. Lol!