I recently bottled my first sweet mead.
I aged it for 10 months in car boys - Primary, Secondary, Tertiary. Before I bottled it I added Potassium Sorbate (even though I probably did not need to) and let it sit for a week longer. Before it went in bottles I back-sweetened it with honey.
Two months later I have started to drink it. While it smells and tastes great I have a great deal of sediment at the bottom of it. Which if you bump it makes an unsightly mess in your glass when you pour it.
Is this normal? Is there any way to avoid this next time?
Any advice would be appreciated.