Drying is usually not so much matter of time as matter of OG and yeast strain. OG1090 mead dries to completeness faster than 1120 going to medium (and then staying there forever). With beer, it’s harder to pintoint the turning point, as beer yeast is much more diverse. There is also matter of non-fermentable sugars content that will never disapper. And you’ve got to have vigorous healthy fermentation to make it in time to bottle with enough active yeast if you plan natural carbonation.