I made two fruit additions to two one gallon meads that have completed their fermentation. Prior to the additions I stabilized the meads. The dark cherry addition produced a nice red color and most of the fruit settled to the bottom. The blueberry addition produced an off blue / brown color with fruit tissue layer on top of the settled blueberries. I do have a natural blueberry extract to improve the color come bottling time. My biggest concern is whats the best method to clarify these meads should cold crashing not work? I am planning on keeping the mead on the fruit for two weeks.