Originally Posted by nitack
Agreed. Wish I had the patients to let my meads clarify like that.
During fermentation/carboy conditioning it was re-racked three times, after bottling there was still some sediment on the bottom so I carefully de-canted, drank the drudges, washed the bottles, and re-filled for the competition. It is a really beautiful mead. As you know, oxidation is not a factor in meads as it is with beer, so multiple transfers are great for clarity.