I have a batch of metheglin I started about 14 months ago, sitting in my kitchen right now on the counter.
I started my first batch of mead nearly 3 years ago. It was a simple sweet mead like you are talking about.
Mistakes, IMO, are as follows:
-using too dry of a yeast. Mead shouldn't approach 16-18% alcohol content. I used a dry champaigne yeast. Try a wine yeast instead.
-be sure to use a sweet honey. I've done two batches so far... my first was star thistle honey. My second (current batch) is mesquite honey. So far, I'd suggest sticking with star thistle, orange blossom, some sort of citrus based honey, or a berry based honey. Desert honeys are a bit bitter in comparison, though still certainly sweet. Find a local beekeeper. He'll be able to suggest a honey of his own that is suitable... or a peer beekeeper that has suitable honey.
-use the primary fermenter for 6 weeks to 2 months.
-rack to a secondary. Give it 6 months.
-rack again to a tertiary. Give it another 3-6 months.
-rack a fourth time. Give it 1-2 weeks to settle out the last little bit of yeast suspended in the mix.
-each time you rack, you chance oxidizing the brew. This reinvigorates the yeast. If you avoid splashing during the siphon/racking process, you'll oxidize less. I think oxidizing as little as possible is the way to go.
-Bottle when you are confident you can avoid the lion's share of yeast sediment.
I've never done beer, so my patience is defined by my experience with mead. I stick the fermenter in a corner of an unused bedroom for months at a time and just forget about it.
