Hello daemon,
I agree with "Ozarks Mountain Brew", if it is a low ABV, or small amounts of honey added. However if you are asking about the aging time on some of the recipes you have on this site, "10lb Honey and 17.57% ABV, 48oz. Honey and 19.43% ABV", IMO, it would do well to age it for at least a month before tasting. Also IME, "Wyeast - Dry Mead" compared to ale yeasts, do better with longer agings. So, to make a long reply, longer......it depends on ABV, % of honey, and yeast strand chosen. Hope this helps. Cheers.