Yeah, definitely give it some time before passing final judgement... and for long-term chai (ie, aging mead) you may have to alter the spices a little, as clove is pretty pungent and tenacious while other flavours may drop off with age. I think it's in the patrons section but "the apple of my chai" is the one I'm going to try when I do it.
I have this hibiscus and rosehip tea that's just wonderful, and I want to make it into a mead but I'm not sure if I'll like it that way, I don't like it sweetened but I don't tend to like dry meads so I'm really not sure how I'm going to approach that one when it comes time.
Oh, and JAO's actually kind of an expensive recipe, if you don't mind dry mead or you have already invested in stabilizing chemicals so you can backsweeten safely, 2-2.5 lb honey per gallon will make something drinkable and you won't end up with too much alcohol.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G