Question on if this is yeast?

[Shammarr]

I added the Potassium sorbate when it looked like the fermenting stopped. I then waited a week rack andadd the honey and fruit. I think it is still fermenting and this is the dead yeast, but it is a lot. Or is this infected or mold. It doesn’t smell or tastes bad.

Any advice would be great.

 

[Yooper]

If you just added potassium sorbate (without racking off of the spent yeast), it likely is still fermenting.
Sorbate doesn't kill yeast; it inhibits fermentation. So if there is a lot of yeast in the mead, adding sorbate won't do anything to stop fermentation from restarting.

 

[Shammarr]

Thanks I added potassium Sorbate and potassium metabisulfite. I did add a very thing before racking it. But I think I heard it still bubbling around every 3 or 4 minutes while I paint at night. So I think it was still fermenting. But I would not think that much. My may concerned is if it mold. Thanks.

 

[theVet]

If it taste good then it's probably fine

 

[bernardsmith]

Like Yooper suggested with K-sorbate, even adding K-meta in tandem may not stop an active fermentation - too many yeast cells involved, but it will prevent volunteer bacteria from gaining a toe-hold. After all, you add K-meta to fruit or the must (typically) to kill indigenous yeast and other bacteria that may be hitching a ride. So there you are talking about a few hundred or thousand cells not billions.