I just made a mead that was 1.093 and went down to .996 in two weeks. The thing is, it´s very cloudy. Almost tea&milk like cloudy.
So I want to secondary it but I am not sure if I should wait for it to clear out or not. Right now it´s at about 70 degrees. Should drop the temp. all the way down to 32 (crash-cooling it)?? Should I rack right now or not? Can it be left on yeast for how long?
Anyways, my main question is: If it´s done fermenting (and I think mine is), should I crash cool it and age in 32F or will it benefit with a higher temp. (say 40-50F)???