thorsr - I would not want to actually do it though.
Mead can taste like rocket fuel to vinegar when young. Then taste like Athena's tears in a year.
And after waiting that long I would be crying if it was vinegar, but I think it would be great to marinate chicken etc.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.