Well storms today has me in the kitchen working on the 2 Meads I made last winter. Both needed Racking first as I left them on a heavy Yeast Cake for added protein development & release into the fermentation while aging. This helps to provide added mouth feel and body. Usually I'm filtering here at this stage but with the impurities in the Honey used for the back sweetening process I have to wait. Both Meads are a bit cloudy because of that.

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Not the greatest picture but you get the point. Now a 24 hour wait is required before adding enough Honey to sweeten to my liking. The Lemon Mead really tastes like a beer, can't put my finger on which but beer none the less. A flavoring may be needed because beer is not my favorite beverage by far. The Spiced Mead tastes fantastic. The cayenne pepper is not present as much as expected. The cinnamon is perfect.

Raw Honey has all kinds of stuff in it, wax, bee antennas, unmentionables & undesirables so after the back sweetening is complete I will filter the product back into their original containers for bottling removing the cloudiness at the same time.