Please pardon my ignorance but I need some expert help. Making my second mead. It's a vanilla/cinnamon mead and the gravity is really low so it should be nice and crisp. I want to make it carbonated so my questions are... Its been fermenting for about 6 months. However, possibly due to moving the carboy, it isn't as clear as I would like or expect. A. can I clear it more with a cold crash or gelatin? B. Is there enough viable yeast left to simply add priming sugar to carb it? Thanks in advance for help and patience for what may be really dumb questions.