Last night I backsweetened two 1-gallon batches of mead using local wildflower honey. The honey was filtered and appeared very clear in the jar. The mead was also crystal clear at that point, as I had put some kieselsol in it previously. However, after mixing 1/2lb honey in, the mead became very hazy. These batches are purely for family use so I don't really care if it's not clear, I just don't want to bottle it hazy and come back in a few months to a bunch of sediment on the bottom. What exactly is in the honey that it would cause it to haze up even though both the mead and honey appeared to be clear? Should I add more kieselsol or will whatever is in there stay in suspension?