I have had a wildflower mead just reach it's year anniversary. Two months ago it was clear as could be but I back-sweetened it with a few more pounds of honey. After tasting it just moment ago, I noticed a few things. It is sweet but also has a harsh, hot finish. I also have somewhat of a buzz after drinking about 4 ounces. More importantly, I very much want to clear it. Prior to backsweetening it I used SuperKleer because when I moved it, I swirled up all the lees. Now, I am wondering whether or not I should use Bentonite. So my questions are this:
Should I use Bentonite?
Why is it hot/harsh?
Should I use Bentonite?
Why is it hot/harsh?