Recipe 1: Cyser with rosehip (continued 3) - Racking 3rd time for maturing

It has now been over a week since I added the clearing agents so now I assumed it was time to transfer the mead to a glass flask for maturing. Opening the fermenter I got somewhat disappointed - the mead did not look quite clear.

I figured that it might not be so bad so I started transferring the mead and it becomes so clear: The mead is NOT clear at all. "#¤#¤"%&!

The clearing agent did not do the job. On the bottom of the fermenter there was a layer of about 5 mm so at least something had precipitated.

After the transfer I topped of with 5 L of CO2 to protect the surface of the mead.

Honestly, I think this is my own doing. I used all of the apple juice - pulp and juice - instead just sieving it before boiling so I probably have a large excess protein and other components that are difficult to precipitate - way more than the kit for precipitation could handle.

I also measured the gravity to 1.066, just as the last measurement. On the other hand pH had raised a bit to pH 4, so all conditions are just right for further fermentation. Perhaps the "unknown" knocked out the Kitzinger Port that I bought and an ABV of about 10% is the limit of this "unknown" yeast.

The taste matches the results. So far the mead has an initial strong acidic mouthfeel, which is then followed by sweetness of the residual honey. The aftertaste is pure sweet honey. Each end of the spectrum but not many taste notes "in the middle" to round off the taste.

I think I will try to add a well hydrated portion of Bioferm Killer to see if I can the fermentation going again. This should take the edge off the pure honey taste, and aging should reduce the acidity.

I can hopefully buy some Bioferm Killer yeast tomorrow and get on with the fermentation.