Most of the home made mead I've had are from people that aren't patient enough to let mead ferment completely.
I had some commercial stuff from Denmark, and it was amazing.
Discussion
There are some excellent meads out there. I been making mead for about twenty years now. I generally do not bottle it before it ages for a year. Some of my best meads are over 5 years old.
I was wondering what the min-max was. Thank you!
I've made beer a few different times, and was recently thinking about making use of my carboy with local honey. Any tips you're willing to offer would be great.
I've learned how yeast can totally change a flavor profile, and was thinking to use champagne yeast.
I'm willing to wait years if that's what it takes!
Champagne yeast makes a nice dry mead. For good fermentation of honey I suggest some kind of additional nutrients for the yeast. If you want to brew a show mead I would suggest a nutritional yeast supplement or adding some kind of fruit solves fermentation issues. Also, adding a tannin rich ingredient can balance the flavors out nicely.
Thank you!