September 2005 I brewed two, 2-gallon meads. One sweet, one dry. Both are aging in 1-gallon jugs in a 55-degree basement. Both have strange 'sediments'. One is a kind of crystallized, white flakes (flakes are large - about 1 mm or so diameter). The other 'sediment' is very fine, white 'powdery' substance.
What are these? Can I get rid of them with some clearing agents? Should I just rack again before I bottle?
I know they need to age at least 18 months, but I've tasted both and both are bland, mild, 'sour', boring. I'm hoping the flaky sediments aren't mold or something creating off flavors....