I made a Brochet no more than 3 weeks ago and when I went to rack it today it was completely clear. I mean like reading newspaper through the glass fermenter clear. Is this odd? Nothing seems to be wrong with the mead. Smells great, taste great, looks great (obviously), but why? Just for background info I use approx. 9lbs of clover honey, boiled and scummed for approx. 1.5 hours, chilled, pitched yeast, and allowed to ferment in primary for approx. 3 weeks. Thanks for the info!