Well this Saturday I got another vial of yeast, I did the process as stated above, the sugars are definitely in solution. What I see now is a yeast layer at the bottom, the mead has not cleared or separated at this point. The mead is hazy, not crystal clear like before, so I think something is happening. There is no active ferment that can be seen by eye, time will tell. I did a gravity test of the mead before messing with it, 1.040, after the new sugars were mixed up the number is now 1.088
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.