I have been making meads and brewing beer and wine since January of this year. Most of my meads are still clearing, my JOAM ia clear but bubbling still, none of them are really "aging" yet.
Not until now! I made a pyment two weeks ago and followed the stepped nutrient additions, kept a nice steady 70 degrees, and shook several times daily for a week with a tinfoi airlock. It is already done fermenting and has cleared up!
This was a white grape pyment with only two pounds of honey in the gallon so I knew it shouldn't take long, but this is awesome.