Hello

I have been thinking about 2 things recently. And I'd like to get some answers from those withore experience.

Question one. How is a new mead supposed to taste when it's just finished fermenting ? (In my case dry ) I am used to webshop bought mead that is usually very sweet and strong tasting . possibly aromatised instead of normal mead?.

And Question 2 Can I get more of the lees out if I use a (coffee?) filter of some kind when racking to bottle/bulk aging? And what type of filter would work best if there is any for this.

I have bottled my first successful batch around november and even thought I got lots of people complaining about how it looked it's actually pretty good for the first try. It did get lot of sediment in so I want to try and get as little as possible.