Years ago I got together with a buddy of mine and bought a 50 pound bucket of blackberry honey. It was from a farm in Oregon and some of the best honey I've ever tasted. We split the batch and each decided to make a mead. From my 25 pounds I took 22 of it and did a no heat method and added Champagne yeast. Put it in the closet and let it go.
That was 5 1/2 years ago. It hasn't moved or been transferred once. Honestly a couple of times I almost tossed it. But somehow deep down I knew to keep it sitting in the carboy.
Well last week I got out my wine thief and put it in the mead. What came out was a top notch still mead. Classically simple, just honey, water and yeast.