Expect it to take a LOT of conditioning time.

I just sampled a molasses mead that has been bottled for over a year, and it's still a bit rough.

did you bottle it all already? i think you said something about bottling in another post... and it carbed naturally in the bottle. hope they don't go ballistic. might think about conditioning them in a plastic tote or picnic cooler, just to be safe... and, yup, it'll take a lllloooonnnnngggggg time to condition. 8 months to a year, at the minimum.

I only bottled one, it is not done yet...I put all my carbing bottles in a giant plastic trunk. I have it wedged behind a case in the trunk in case it goes it wont take any other victims with it.

yeah, i was thinking it probably won;t be done fermenting until new years haha... wine yeast is a slow beast, especially in a high alcohol environment.