Can anything grow in table mead?

I just bottled a table mead that weighed in at 5%. Quite the light weight. I had racked it a couple of times and then let it bulk age for about 8 months. What was left in the bottom of the carboy was like greenish black silt. It would come up off the bottom with any agitation, but would settle completely out again after a while.
Some made it into the bottles and it is very visable.

Doesn't taste bad. The mead tastes like thin sugarless honey that is just a teeny bit mousy.

Any thoughts?

 

Well if 5% ABV is correct, then its not really a "table mead" is it !

I understand that to have some sort of preservative effect, it needs to be over about 10 or 11% ABV like a grape wine.

Also, depending on what yeast was used, it would need to be completely racked off all the sediment. Leaving any means you could experience autolysis. Where the yeast actually starts to break down giving rise to off flavours.

Now I can't say if its any worse with low alcohol brews or not. Plus some yeasts are considered worse than others.

 

Did you notice this when the honey was first mixed with water? Could it be sediment present in the honey to begin with?

If it was yeast dying (autolyzing), it would taste terrible.