It is not so, simply. I know.
Yeah, but this protein is still connected to the yeast and will settle to the bottom.
A simple mead will generally clear well without any intervention. Sometimes it takes a while.Yeah, but you do nor clear for awhile after drinking high molecule alcohol :-D
I mean, that yeast eate dead yeast protein and it make high molecule alcohol. Nothin to do with clearing.
These molecules are poisonous and make that awfull hangover and taste
Correct, autolysis (yeast eating the dead yeast) causes bad flavors. From what I've read on gotmead.com, the fusel alcohols are generated from yeast that is stressed...not enough nitrogen or too much heat, that is also why the yeast will canablize itself.http://en.wikipedia.org/wiki/Fusel_alcohol
As normal fermentation commences, the dead yeasties fall to the bottom, forming "lees". Then you have to "rack" the wine/mead periodically to remove the lees, otherwise too much time on the lees can impart bad flavors.
If it is not so, then somebody forgot to tell the wine/mead in my carboys in the basement. Clearing nicely, the smell is getting better, and the flavor is nice. I haven't added any sulfites or sorbate yet but will when I sweeten it. I didn't get a headache from the samples I took.... I will need to rack it in another week or so when the clearing is almost done.
Regardless, I don't drink enough at one time to suffer the next day :-P