When I started making mead at home, I didn’t concern myself much with a cloudy batch. It still tasted good and would usually clear in the bottle over time, so why bother?
Yeasts are small single-celled microorganisms classified as members of the fungus kingdom. More importantly, the species Saccharomyces cerevisiae loves to convert carbohydrates (sugars) into carbon dioxide and alcohols (ethanol mostly). There are also some other yeast species and bacteria that are utilized to make mead, wine, beer, etc., but Saccharomyces cerevisiae is king.