I was thinking about doing a very long-term aging on a batch of mead. The original idea was that when I have children in the future, I'd brew a batch as soon as Jr. comes home, and age it until Junior's 21st birthday (legal drinking age here in the US).
I know almost nothing about aging for extended periods. What do I need to learn in order to have this be successful?
EDIT: Since it appears this idea was poorly thought out, I'll probably try to do something else. Thanks for the answers/commentary!