The fermentation never re-started, so now after more than a week I decided to rack it again to get rid of the excess yeast which has precipitated by now.
When I opened the fermenter the pleasant smell of apples and honey strikes me. Also, it is great to see how clear the mead has become. Even though it cannot be called crystal clear, I could see the siphon tip all the way to the bottom. Hmm, forgot to take a picture.
I measured the density and once again it was 1.066, so nothing has happened since the new yeast was spiked. I had hoped to see just a little change - but NO change at all.
The taste is still strongly acidic but with a pleasant sweet honey taste in the aftertaste. Perhaps storage will take the edge off the acidity, which will give it a genuinely pleasant taste.
Well, I racked the mead until the yeast in the bottom reached the siphon. I could transfer 18 L, so I have lost 2 L so far - not so bad considering the endless number of rackings so far :o)
I will use the same clearing kit as before. First Kieselsol was added and the mead stirred well. After 30 min the package of Chitosan was added and the mead stirrred well again.
To protect the surface I flushed the fermenter with CO2 in the same manner as before, closed the lid and attached the airlock, filled with fresh water.
It should be ready for long term storage in a carboy in about a week.
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