I've got a recipe for a "no age" sweet mead that is ready in 3 weeks. I've made it twice now, and I enjoy it and my friends do too while waiting for other "meads" that are aging. Now, even after you bottle this one, a few weeks in the bottle does it a TON of good, as it does come out a bit hot, but it's drinkable.
Makes 1 gallon:
2lbs, 3oz. of clover honey (ok to substitute)
7 oz. of Buckwheat honey (do NOT sub)
.6t Grape Tannin (needed for taste and clearing)
1/8t Fermax (yeast nutrient)
1 5g packet of K1V-1116 yeast (MUST use this yeast) this is very true, trust me!!
balance tap water to make 1 gallon
dissolve honey in a quart of warm water.
dissolve tannin and 1/8t fermax in 8oz of warm tap water
Add honey mixture and tannin mixture to carboy and fill to 3 inches from the top with cold water. Shake well to mix all ingredients and help aerate.
MUST OG = 1.100
After 2 days add a little honey/water mixture to bring level up to 2 inches from top
1 week S.G. = 1.045
2nd week SG = 1.020....going to STOP it here.
Rack into secondary containing 1/8tsp. Potassium metabisulfite and 1/2tsp Potassium sorbate.
Will start clearing..wait for it to clear until you can read newsprint through the glass jug.
Bottle and drink.
Hope that helps you with a mead that will be ready in less than a month.