I've had a ginger mead fermenting just over 1 year (racked 4 or 5 times). Used raw unfiltered honey which itself was very cloudy, and fermented with dry champagne yeast at a little too high a temp. Cold crashed it all last winter in the garage, but it still isn't clear. I'm in no hurry since it tastes a bit alcoholly but I want to free up the carboy it's in, so I'm bottling soon.
Going to cold crash it again in a fridge and see what happens, but I also just bought some sparkaloid as a back up plan, which I have a feeling will be necessary. I'll give it a bit to settle out all it can before I bottle. Thanks for the posting!
"Make it so"
Primary: Empty :(
Secondary: Dark Saison
Barrel Aging: Flanders Red
Bottled: Ginger Mead
Kegged: Brown Porter, Hefeweizen, Weizenbock, Chocolate Cherry Porter, Scottish 80-/