So I put together a straight up 3-lb honey, 1 gal water mead back in October and set it aside in a probably-too-warm part of my kitchen. I used red star pasteur champagne yeast, so I didn't think much about the temp. I racked once about three months ago or more.
Now, it's still not clearing - at least not enought to bottle as far as I can tell. In fact, it's pretty much as clear as it was when I racked the first time. What should I do? Go ahead and bottle? Wait it out? Add a Campden tablet, then bottle?
What will clarify it and make me ready to bottle so I can drink this stuff sometime before the next decade?
Any advise would be appreciated...
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