I have recently started learning about mead mostly because I've been learning about vikings and the sort. A common theme that I have picked up is that mead used to be less acoholic and closer to like a 3% as well as being a lot sweeter and less clear. After watching this video, I feel like most of that comes from not fully completing the first fermentation. Aside from clarity and the finer tasting notes of modern mead, what would be lost/gained by having a very short brewing period? Would this even achieve a 3% in such a short time span? Would it be safe to drink? The video doesn't specify quantity of yeast and leaves a lot to the imagination, but my primary focus is just on the length of brewing I guess.