Per siroiszoo:
Degassed? I imagine so. No activity in the airlocks for months.
RESPONSE: LACK OF AIRLOCK ACTIVITY HAS NO BEARING ON DETERMINING IF A FERMENT IS DEGASSED. THE CO2 REMAINS DISSOLVED IN SOLUTION, ESPECIALLY THE RANGE YOU INDICATE BELOW.
Temp: average temp between 65 - 70 degrees
Sediment is on the bottom. It was on the bottom of all 5 of the gallon carboys; even after the second rack.
RESPONSE: IF SEDIMENT IS PRESENT, YOU SHOULD CONSIDER RACKING ABOUT EVERY 60 DAYS UNTIL WINE IS DEGASSED, CLEAR AND NO LONGER DROPPING SEDIMENT.
No enzymes were added; the 1st mead which did not clear was a straight JAOM. The 2nd was a JAOM base with a strong chai tea & 1 tsp of nutrient added to the initial ferment but nothing after the 1st & 2nd rack. All fruit was removed during 1st rack on both.
RESPONSE: SINCE THIS WAS A JAOM VARIANT I WOULD HAVE BEEN MORE INCLINED TO USE PECTIC ENZYME SINCE FRUIT WAS IN THE BATCH. NO IDEA WHY OTHER BATCHES OF EXACT RECIPE MADE IN BETWEEN THESE DATES ARE CLEAR BUT THESE ARE NOT, BUT VARIANCES DO HAPPEN. IF IT IS STILL DROPPING SEDIMENT AFTER RACKING IT IS IN NO WAY READY FOR BOTTLING.
SARA (my apologies for all caps)