now normally at a month i would rack at a month and let it continue to age. My cyser just doesnt look ready to rack. What do your cyser look like? plus i have little white frothy things floating on top. Not sure if you can really seen em in the pic.
Oh good yours looked like this also!
What criteria are you using to tell you whether the cyser is ready to rack? If the mead is in the primary then wouldn't the SG be a good indicator? I am very new to mead making but when I make fruit wines I rack when the gravity reaches close to 1.000. Why would that be any different with mead unless your yeast is unable to tolerate the level of alcohol in the mead and it gives up the ghost while there is still a considerable quantity of unfermented sugars?
Oh good yours looked like this also!
I'm also an experienced vintner somewhat new to Mead making and one of the first things I learned is to forget most of what I know about wine making.
The best way I've found to describe it is that Mead making is kind of a fusion of wine making and beer brewing.
I've found (and read) that Mead definitely does not like to sit on the lees, it picks up off flavors very easily, the general rule I (and apparently many other Mazers) use is to rack at the end of primary fermentation then at least once a month thereafter.