Aha. How long do you usually let them age? It's hard to resist opening my last batch even though I know I shouldn't. In the meantime I'm trying to set up rolling batches so that there will always be something ready.
Do you make sweet or dry? Sparkling or still? With fruits, or spices? I've done all these at least once. I prefer dry, still plain mead, although the best thing I ever made was a dry still prickly-pear mead.
I've done very dry before and very sweet. Mostly all straight mead, some with apple juice instead of water. The current batch has oak chips. I went to a local brewing supply place for the first time and, lo and behold, outside was a guy doing free tasting of his many home made meads (one of two days a year that he does that--we were that lucky). I got to try out the whole gamut of meads with pretty much every fruit and mix, all of which were excellent. So I guess I'm not too picky with what's in the mead.
One year. It's okay to try it earlier, but you must let some age at least one year if you can. It only gets better.