I couldn't get any Campden tablets from the brewing shop but they had the powder, brought the powder and stirred in the recommended amount for 5 gallons. The mead looked a lot clearer before stirring but this was because the vast majority of the mould had sunk to the bottom, I found this out upon stirring. Currently sterilising 5 1 gallon demijohns will leave it for two days before I do anything. I plan to make sure I don't get any of the surface or bottom of the mead and transfer the rest into sterylised demijohns, I think through some fine straining bags to avoid transfering any mould. I have got some wine sweetener that contains glycerol, propylene glycol and aspartame which it says to add one teaspoon per bottle of wine but foolishly only got 57 ml so will probably add the lot plus some more honey if the mead still isn't sweet enough. I also have 114ml of glycerine which "smooths off wine or spirits" was wondering whether to add this. Thanks, I appreciate all the advice.