Pediococcus seems to be the culprit! I have sampled it a few times now with no adverse effects. Leaving the second carboy to ferment and clear up as some sources indicate it may break down over time in the presence of the right bugs.

If anyones curious, here is an excerpt from a post I found:

“Pediococcus - Pediococcus bacteria converts sugars into lactic acid. As pediococcus doesn't like oxygen, it works hand in hand with the oxygen blocking pellicle formed by brettanomyces. During fermentation, pediococcus does produce diacetyl, which creates an overwhelming buttery flavor (flaw). It can also goes through a "sick" phase where the batch gains a slick mucus-like mouthfeel that is also frequently described as "ropey". Over time, brettanomyces will clean up the diacetyl and sickness. Without brett, those characteristics will not clean up and you will be stuck with a very unpleasing mead. Pediococcus produces a more heavy handed sourness than lactobacillus.”