Is that home-crafted mead, or have you a quality supplier?
An aside: home-crafted makes a huge mess.
Home brewed... Not sure I'd call my product "crafted". Sounds entirely too artsy for the fermented honey beverage I produce.
Turns out, as I've gotten older... I'm more susceptible to things like the sulfite's they use to stop yeast/bacteria grow and as a preservative. There are very few commercial wines that I can enjoy without first taking a Tylenol and an antihistamine.
I blame my Wife's cooking. I'm starting to gain her allergies via some weird osmosis...
In 30-40 years, I fully expect us to meld into one hybrid being with 4 arms, 4 legs, 4 eyes, and a vague dislike of Brussels sprouts...