Ok, I prepared a one gallon batch of mead (Un-boiled) back in March. I used three pounds of honey with the remainder being water and champagne yeast. It fermented actively the first couple of days and I racked it to a secondary after 3 weeks. It has been kept at a constant 68 degrees.
It still has small carbonation bubbles rising up and is still a light honey color. The fermentation lock seems to be dormant (at least for 5-7 minute periods). It has lightened in color a great deal since the beginning and is clear but colored.
Now the question: will it ever go clear (Colorless) or is the clear referenced by everyone meant to indicate no crud floating around in the liquid?
In other words, is a basic mead colorless when ready to bottle? Or any other time.
TIA
It still has small carbonation bubbles rising up and is still a light honey color. The fermentation lock seems to be dormant (at least for 5-7 minute periods). It has lightened in color a great deal since the beginning and is clear but colored.
Now the question: will it ever go clear (Colorless) or is the clear referenced by everyone meant to indicate no crud floating around in the liquid?
In other words, is a basic mead colorless when ready to bottle? Or any other time.
TIA