I have noticed that the fruit meads that I have sampled at my local homebrew club are usually quite cloudy. Last Sunday (4/15/12) I brewed my second ever mead, and I would like for it to be nice and clear if possible.
My brew consisted of 12 pounds clover honey, 3 pounds Vintner's Harvest Raspberry Puree. I held this mixture @ 145F for 30 minutes, Then dumped in a carboy and added water to approx. 5 gallons. Starting gravity was 1.110. Pitched with Wyeast 4632 dry mead yeast. Today (4/20/12) added 1TBSP pectic enzyme.
I was a bit worried about the yeast, because the smack pack was 2 yrs old. No signs of life when smacked. 3 weeks prior to brewing I began rehabilitating the yeast on a stir plate, making progressively higher volume worts with honey, DME, and Fermaid K at about 1.050. Ended up pitching about 150-200 mL yeast cake. Worked great, fermentation was evident in about an hour and has been strong and steady since.
So I guess my question is: Is there anything I could have done differently, or can still do to ensure a nice clear final product?
Thanks for the help!