Was given a 1/2 bucket of crystalized honey and so made Mead.
Used Champagne yeast, Original Gravity 1.092, Final Gravity 0.996.
My sort of problem is : there seems to be a 'sediment'. AT THE TOP!
After racking, the mead is clearing from the bottom upwards!
I assume this is beeswax, very fine, and so will turn in a sort of reverse Champagne treatment removing the wax/scum with a suction tube (turkey baster?)
Any comments please.