Just an update for those who are interested! The 2X meads have been in for exactly one month.
The Cyser is amazingly clear when compared to the Ginger mead. This is really interesting given that the Cyser had organic apple juice instead of water...so you think it would need tons of more time to clear...perhaps with the sugar and proteins from the apple juice that it was a healthier fermentation...?
I plan to rack into a secondary until crystal clear (adding some Sparkaloid perhaps)
Any one have lots of experience backsweetening? Any tips/ procedures that work well for you?