Just a general question and maybe I am not fulling understanding clearing, but do higher FG meads tend to take longer to clear if everything else is constant? For example, if you make 3 batches with all the same ingredients except in one you have 12#, second you have 15# and 3rd you have 18# of honey, would they clear at the same rate after fermentation was complete assuming that the yeast was good to ~14% and theoretically the first one was dry to 12% (saying 1% per # - I know it is not that simple, just trying to keep the question simple) second was sweeter at 14% (most sugars used) and the third was really sweet 14% with a lot of residual? And if you have that much residual in the third, is it possible that it would never fully clear and remain mildly milky? Or does it not work that way at all?