Hi guys, have a quick question. I have what I'm pretty sure was a brett infection on one of my meads, an apricot mead to be exact where I missed a step in sterilization.... I know... the cardinal sin... Anyway, It has a medicinal smell and taste to it now. According to Jack Keller this is typically a sign of brett, which he recommends using activated charcoal to remove the smell, then filtering. I realize that this may not remove the associated taste as Jack warns but I figure its worth a shot rather than dumping. What I could not find were clear instructions on how much to add, how long to wait before filtering, where to get said charcoal(carbon)? I was hoping someone here would know. I'm also open to other suggestions. Thanks!