The mead I made in September has cleared a lot. This is the bottle (front) in September:
It’s much lighter now. Here’s the bottle next to the year-old, wholly clarified mead:
The bottom is a moonscape of dead yeast people and quaintly coalesced beeswax. But something else in the yeasts must make them consume and break down the color. I need to learn more about this because a bottle of homemade mead is always an occasion for storytelling.
Not wanting to disturb the sediments, I used the thief to extract some and tasted it: just right, still enough sweetness left. I filled a couple of glasses and here’s to all of you: Happy Thanksgiving!
