Someone here mentioned that dissolving some Werthers original for flavouring might be an idea so I gave it a try, topping up with a Werthers solution after stablising the primary, chucking in a camden tablet and racking to a glass vessel. After a few hours a whole load of creamy gunk has starting floating to the top, it looks like upside-down lees. I'm assuming that this is because the Werthers are partly dairy product.
Does anyone think that this will cause the mead to go mouldy? If so I suppose I should rack it again to get rid of (or at least reduce) the yuck. How long do you think I can leave it like this before it gets nasty?