I tasted a new mead the other day while it was still fermenting. It was pleasant and I shared this experience with some of the engineers with whom I work. They admonished me, saying that one should not taste wines while they are still fermenting---claiming that while fermenting there are poisonous substances in the wine, such as strychnine.
I haven't researched this and have no recollection of ever hearing such a thing, but wanted to throw it out here for some feedback. Truth or narishkeit?