Let's clear something up first. As it turns out, most brewers only rack once, from primary to secondary fermentation, and don't rack multiple times to improve clarity. So that's information I'll be using soon to improve my mead brewing.
I am still having a lot of trouble with the clarity of my mead. So that will be a major focus for Febrewary 2015. I'll also be working with some new equipment to help quantify my brewery operation.
Here's something else I might need to work on: Don't leave the brew in the carboy. After the yeast are done and the beverage is fermented, bottle it and put it away for conditioning. It won't settle or condition in the carboy and can take on off-tastes.
