How long since that rack? Racking is one of the reasons that airlock activity is a poor metric of fermentation (there are lots of others); the racking degasses the mead. Then even if it's fermenting, there appears to be little airlock activity since the CO2 has to saturate the mead again before offgassing re-begins. Frequent and frantic racking, which comes to us from the wine industry where it's important to drive off sulfites or oxidize or etc., isn't nearly as important and can even be harmful to meads. I'd let it sit... age accomplishes the clarification it sounds like you're lookig for much more safely.
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