I racked my mead about two weeks ago after the primary fermentation had effectively ended. My difference in hydrometer readings adjusted for temperature worked out to about 18 1/2 % alcohol. I have watched 15 minutes for a bubble thru the lock and not had one vent so I think it is pretty well finished fermenting. It no longer tastes funky, it just tastes real yeasty. Now that it is in a carboy, the clarity is still really poor but there is a whitish foam substance in a lacy pattern accross the top. The bottom two inches are quite white and cloudy. It does not appear to be a solid cake of yeast. Should I rack it again now or give it some more time before racking it again? I think God is teaching me patience but I am having fun and want to do this right.