Sediment in bottles

Bottled my first mead a couple weeks ago and an wondering if sediment in the bottom of the bottles is normal with mead. I'm used to seeing this in my ales and assume its the same, yeast settling out.

The mead was an orange/raspberry, added campden/sorbate and back sweetened with 2lbs honey. Is there a way to drop the remaining sediment out before bottling? Say if I were to crash cool the carboy at 40 degree for a day or two before bottling? Or would this possible drop out more than wanted such as possibly dropping out the back sweetened honey?

I'm assuming aging the bottles will allow the sediment layer to solidify a bit more and not cause problems when pouring the last few drops. Ended up with a cloudy glass from the last pour.

It's only normal if you don't bulk age long enough or don't filter.

Guilty.

Did not bulk age long enough.

Note to self.....patience