That’s super interesting, because with mine, it definitely made a huge difference. It honestly tasted pretty bad before it had aged at all, and it didn’t taste much better after 3 months. It was drinkable after a year, but still not great. After 2 years though, it was one of the nicest alcoholic beverages I’ve ever tasted.
I wonder what caused such significant differences between our experiences. Do you have a particular recipe you use? Not because I want to compare methods — I wouldn’t be able to find whatever guide I followed. Rather, it sounds like whatever strategy you used gets drinkable mead far quicker than whatever I did






Please express this as my tentative expression of interest (tentative because I’m travelling for Christmas and don’t have brain to think about this properly right now, but I’d certainly like to bookmark this for if this ends up happening)