Before racking to secondary:
Photos taken about 30 min apart.
Did not have such great luck on the curd. No biggie, as it tasted a bit strange anyway. Strained all yeast and bottom curd through cheesecloth. It tasted better than top curd. We'll see what happens after adding season, spice and meat wrap. Maybe good, maybe bad... A cheese maker I am not.
Mead is good though. I will secondary for a week or so, then cold crash for about 5 days.
After that, it's bottle and wait....