Hazey Melomel

So in the second mead that I have made I decided to try an Orange spiced melomel. I added to instructed pectic enzyme for the 5 oranges and handful of raisins. It has been about 2.5 months and in the last re-rack there was no cake on the bottom, but it still has the appearance of Blue Moon. I would be ok bottling this as is, but it would be ideal if I could get it clear.

Any insight would be greatly appreciated.

Bread yeast, I presume?

Cold-crashing and/or use of fining agents would be helpful. So would using a yeast that makes compact lees.

If you give us the exact recipe details, that may help.

huh, I don't understand why I thought I read in the original post that it was Joe's Ancient Orange recipe. My bad...