Hi! I drove-by posted several months back asking if the unpleasant smell of goldenrod honey would go away during fermentation. And I'm pleased to report that it definitely does.
My mead--dubbed Trolleri after the Swedish word for magic--has been sitting in secondary about four months now, and is starting to clear up. I've racked off the sediment twice since the initial transfer to secondary, each time taking a hydrometer reading--a steady 1.030 the past four months--and giving it a little taste.
I don't detect any of the "gym-sock" smell, and it currently tastes and smells like a slightly harsher version of the 'traditional' mead that inspired me to undergo this whole crazy endeavour.
Whoops! Posing the jug made the sediment a bit angry. Still not ready to bottle yet, but hopefully soon!