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I can only speak to hte way I do things. I leave the mead on the fruit until it taste the way I want it to, once it reaches a point where I like the flavor of it, I'll rack off the fruit, but... I'm not the one to speak on aging. once fermentation has ended (Igo for dry), and the mead is clear, I bottle. After bottling I'll wait a month or so to open one up, if it's good enough for my freinds, I start drinking it then.
Dmntd has it right. Let it sit until it comes up to taste.
Some people use formula to match specific recipes, but in my experience time frames are less realistic than tasting and allowing the fruit to infuse to the level of taste, aroma and character that you want. I personally think that timeframes set in stone or measured by time, etc. are formulaic and don't take into account the variances in honey, water, fruit, temperature, aging environment, etc. and do not really give the meadmaker the latitude to explore his/her vision. That being said, at a basic level it is important to have structure as you begin and develop your technique. There are many recipies on this site that should be followed to the letter. The biggest problem by far that I see is when a first time meadmaker changes the ingredients in a recipe, and doesn't understand why it turns out less than great. Kind of like driving a car, learn the basics and know your car before you try to set it into a two wheel drift around a corner.
After that you can add some oak if you like and again, allow it to infuse to the level you like. Basically I don't follow a set time frame because I don't follow a period or specific recipe except my own style/way of mazing. So I let things go and taste, and when they get to the point of where I think they're just right, I let them go a little longer to over magnify just a bit so it has some mellowing "wiggle room" after it's bottled. That way it can integrate and "simmer" down a bit to where it's just right.