I had some honey that was quite old and needed to be used up somehow. I thought a bottle of mead would be a great way! I have read a couple books articles on wine and beer making and applied what I thought I knew.
I have a bottle of fermenting mead on my kitchen stove that had stopped bubbling(fermentation release of CO2?) anyway, I decided it was probably because there wasn't anything for the yeast to eat, so I added a good scattering of sugars. The bottle roared with foam and bubbles for about a minute that means the yeasts were hungry.
What can I use for a clarifier if the mead doesn't get clear? I read that you use some kind of chemicals but I can't remember what kind of claifiers you use(maybe citric acid?) what kind of fruits do you add to mead to make it an authentic homemade flavor for the holidays?(Is mead a spice wine? or a fruity wine ?)