Thank you for replies but I can't get the point of telling that I could have major flaws during my process.
If the yeast doesn't reach its tollerance, it means that it can eat more sugars and if I want to rack it on a different container at a spacific OG, I'll just have a mead with more sugar, not less for sure.
So that has to do with the sweetness of the mead not with the presence of the lees and the possibility that those can damage the taste.
Anyway I read the BOMM recipe and there's no mention about racking, filtering or anything so specific.
It's a good recipe with accuracy on the way to oxygenate and the use of the nutrients but it doesn't resolve my question so I try to put it in another way: do you have lees at the bottom when the mead start the clarification process? And what do you do with them in that moment of the mead making?
The yeast eats sugar, with rising alcohol levels it eats those sugars slower and slower up to the point where alcohol levels are so high that the yeast stops eating more sugars.
Before this point is reached, the yeast gets slower and slower. The slower it gets, the less co2 per time is produced. The yeast produces so much co 2 at the beginning of fermentation that it agitates the whole solution, everything is swirling around, including the yeast.
With co2 production slowing down, the yeast does not get agitated that much any more and starts to settle down, even if there is still plenty of sugar left and the alcohol level is not high enough to stop the yeast from eating sugar.
That's why it is recommended to agitate the yeast, to keep it working.
If your gravity readings at one point confirm that final gravity has been reached, the mead is left alone or cold crashed till the yeast dropped out and then either bottled or racked into a second vessel for bulk aging.
Racking before final gravity has been reached does not determine the final sweetness of the mead, it just removes active yeast and puts the remaining yeast under higher pressure.
Under such a small timeframe, lees do not damage the taste. There are two ways lees can damage the taste, both involve leaving the mead too long on it AFTER FG HAS BEEN REACHED.
the lees can produce higher alcohols, which make the mead taste hot. Some yeasts tend to do this more than others.
If left way too long, yeast can autolyse, which would leave specific flavours, but I never heard that bitter would be one of them (but doesn't mean that it cannot be). Autolysis usually takes pressure and long time so I doubt that this is what's happening here.
I had some type of honey which got bitter when fermented dry, before the sugar was covering it up. Mainly varieties containing lots of clover honey gave me the bitter taste after being dried out. Backsweetening resolved this issue. Was your bitter mead dry or sweet?