Howdy. New member here. I brewed my first batch this past weekend, and, judging from the happy plop-plop sounds coming from my airlock, everything is going great. My question relates to drinkability. Now, I hate to sound impatient, because I have read a lot about the extent to which a mead improves with age, but what I am curious about is this: just how drinkable with this batch be at the end of a 6-week fermentation? And when I say 'drinkable,' I mean from a newbie's perspective, without the seasoned mead tongue, so to speak. I used Papazian's Antipodal recipe, and, judging by the aromas coming off that bubbler, I'll be drinking in 5 1/2 weeks! I exaggerate, but seriously, any words, 'Nay,' 'Yay,' or otherwise are appreciated.