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Since this seems to be a decent place to post things like this:
Hello, I've been making mead for about 3 years.
Have only had one batch not drinkable (read Kerosene) in the first 3 months of aging. After over 2 years in bottles I am afraid to open one. Maybe wait till 5 years as that is the only way a mead of mine will survive that long...
My longest drinkable mead to date is a year of aging. Either I am lucky and make great mead or my friends are alcoholics (ok, both could be true)
ps- yes I really wonder how good it'd taste at 3 or 5 years and will keep wondering... note to self: increase production.