HI, two one gallon JOAM were made. One came out a beautiful clear amber mead. The other was hazy for the long time. I was concerned about infection even after adding 1 camden tablet it stayed hazy. So I bottle pasteurized the gallon of mead in a large pot of water that was at 180-190F . I had a thermometer inside the jug . I kept the temp at 140-145 for 20 mins. I later tasted the mead it tasted fine. I added pectin enzyme still hazy. Should I resulfite with one camden tablet? Also I have bentonite, hot sparkloid and kc super clear, which one would be the best clairifier in this situation?
Bassin75
