I find the longer you age the better. I don't touch my short batch mead for six months at least. My more craft stuff sits for a year I'll open one bottle and the rest sits for two years plus. Best mead I ever had was a nectar of the gods multi berry melomel aged for six years after spending a year in an oak barrel.
Conditioning - 5 gallons Oak Aged Sweet Tart Cherry melomel, 4 1 gallon variations of my Hops Mead.
Bottled - Choujiu (Chinese Rice Wine), Hefe, Godzilla IPA
Kegged - Godzilla IPA
On Deck - Choujiu (Chinese Rice Wine), Cream Soda for the wife n kids, German Style Pilsner with Michigan Hops,
Gone - to many to list.