I understand that the Mead is becoming more complex, but after the secondary fermentation my understanding is that almost all activity stops, so assuming that the mead is 20 lbs of honey in a 5 gallon batch, what exactly is going on as I leave the mead alone for 5-6 years?
My understanding is that the yeast is just slowly digesting the honey after 2ndary fermentation so if the mead is stabilized I don't understand the point of further aging.

Any answers and any advice are greatly appreciated!
Thank you!