Help with clearing my first batch (lavender lemon butterfly pea)
Hey guys! I have two meads here that have been in secondary for a few months now. I have an upcoming trip on Thursday and have suddenly been asked to bring a couple of bottles to try. Both taste delicious, but are still pretty darn cloudy (more or less no visibility through the mead). It's my first go at making mead so I'd love some help!
Would it be a bad idea to either add bentonite or sparkolloid now given that I only have 24-ish hours to rack and bottle? Is there any downside to having a cloudy mead other than aesthetics? I'm not looking to win any awards but also not looking to give anyone stomach problems lol. I have racked off the mead from lemon peels/flavorings after this pic was taken. I also stuck it in the fridge in hopes I can get a bit to settle off. Any tips are appreciated! I'm just trying to make this as good as I can considering the time crunch.
