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its not overly soluble so you should just end up with the extra bentonite in your lees. you'll want to be VERY delicate when racking to avoid kicking any back up into the must and thus over into your new vessel. May also want to give extra time for it to settle as much as possible.
It seems to be fine. I've been rousing my yeast though I believe it finished up a week ago. Last rouse was Monday night and it's pretty clear already. I'll rack off the lees Saturday morning and see how it tastes. Thank you for your responses.
bentonite is a clarifying agent that can help clear your mead. It can be added to the primary to help compress the lees and clear things on the front end. The compromise is that all fining/clarifying agents also grab compounds that add flavor and mouthfeel. In general you only want to use as much of them as is required to clear the mead and no more.
All seems to be ok. There is an odd lack of mouth feel, but I've racked off the leese and it tastes pretty good. I plan to back sweeten after a few weeks on some medium American oak cubes. Maybe that will help with the mouth feel and bring back some complexity?
I start tasting around a month of exposure. I use xoakers and spirals the most. I let it get a little on the heavy side of the oak flavors as they will commonly fade back as they are incorporated into the mead.