Looks like extremely short fermentation in mead, dates should accelerate and improve sedimentation, just how fast was it?

Why do you think it's stalled? Maybe just lemon peel trapped the gas?

I've made lots of mead with citrus peel, including lemon, I've used in on secondary though, just to keep more flavor by less gas escape. Maybe you should do the same?

Haha, then it always gets reversed, gf drinks brandy and you find yourself enjoying the other thing!

Or maybe I'm just not straight or something lol. Who cares anyway. Just makes me think about it, probably because foamy berries going through the fermenter opening both ways are my fetish.

They might have switched to diffractive optics to combine lens and diffuser in one structure. I was anticipating to see it in newer small embedded screens, but haven't encountered anything like this yet. You might peel some of whatever peels off on the side and see if there is periodic pattern underneath or just more of same.

Awesome! I once (more than 10 years ago, wow) had an idea to attach solar heater to vacuum/gas CVD system to make graphene, but my PI at the time said it's dumb idea, sure it will work, no novelty there. Now I have no idea why I would want to make graphene, and pass all the free lenses in second hand shops. Now if making the forge is feasible (I had doubts), I'm totally doing it too, in Finland!

Ec1118 is a great mead yeast indeed.

I'm estimating og to be more like 1130 with your numbers unless the honey was really wet.

What's the plan for fermentation time?

I did quit after getting PhD, which simplifies changing citizenships and getting some kind of funding a lot. Now I'm trying to figure out whether PhDs are like knights - would anyone recognize PhDs if I find a committee of 3 to grant them (I already have 2)?

We make them, and I'm trying to sell as many as I can to fund this research (it's not funded otherwise, I'm independent anarchist scientist), but so far it's a struggle.

Here is a frontpage with sample of actual data http://apiologia.zymologia.fi/

edit: clicked "publish" here

We record humidity and temperature and their songs you can listen to by clicking on the plot (easier to look at in log scale), and some ancient (1970s) algorithms to predict swarming.

This is second sensor array, the first on is in Chernobyl, it's 20-ish years old now and keeps transmitting radiation levels for public https://do.pripyachka.com/graph/?n=72 (this is also anarchy project, yes, fuck the war and all lying governments although I'm totally on Ukraine's side, electronics just works without meatbags attention). So I can honestly say that the system is quite robust and low-maintenance. Please contact me if you or your friends want some.

Please do tell us what temperature and substrate you used to make them fruit! Mine just grow mycelium and stop at that.

This is pretty much how I left academia lol, took me 10 years to build a lab and get a tenure (european citizenship, with social benefits and stuff), regret nothing.

Wait! Don't throw it all away, I want to know! Can you sample like 50ml of that poison and send it to me?

A pity I can't throw you a tube of yeast this fast! Good luck!

Misread proportion, it's 1dl/1.5l for starter, quite small sugar content indeed, should be fine even if it was somewhat spoiled

Now here the most suspicious part is yeast nutrient. Like any fertilizer, it does turn into poison when used excessively, especially in first hours of adaptation when cell machinery is being adjusted to new environment. One hour starter is too short even for 1 budding, but induces extra state transition stress onto yeast. Proper starter time should be at least 6 hours, 24 is recommended, to drive yeast to exponential-plateau transition region. Short starters are useful for rehydration of dry yeast; of course, no budding or multiplication happens there - and thus best medium for dry yeast rehydration is sterile (or boiled) water with no food nor nutrient.

Nutrient dosage might be surprisingly hard problem in small volumes, as many products are powdered mixtures of various compounds, naturally as homogeneous as you've mixed them, and with size of particles getting close to size of dose, it's easy to skew composition just by sampling.

You've probably got around 40% sugar in that syrup solution, which is higher than what I use for sweet mead recipes. I'm not sure lager yeast can tolerate this gravity, although it could, I was just planning to explore that dimention this year, mead on beer yeast.

Neither of this explains later yeasts not starting, unless there was enough nutrient to make whole batch salty. Let me know if I can help you troubleshooting this system further, I'm sad and curious now.

Sorry for your loss. I was waiting for this brew too!

Did the starter start though?

What was the grain bill? And in starter?

Let me know if you need another tube! Amount in that package should be enough for typical batch even without starter, although making a starter is always a good idea. This strain usually starts within hours.

You can also throw berries, spices into mead quite liberally. Absolutely simplest, stuff, the only catch is long fermentation times. Yet, you can get quite awesome products in half year with tart berries or fruits.

I remember a couple tasting our simple mead once, and wife turned to her husband and said "hey, when you did the brewing, why did not you brew something nice instead, like this stuff?" So I'm pretty sure this is your best guess.

I was wrong many times on the matter. We had an idea to make strawberry beer for ladies, like "chicks like strawberry" - wrong! Dudes were like "honey, try some of this!" and drank bottles after bottles of pink beer, while their gfs gorged on proper imperial and belge style stuff.

But mead is solid option, always. Just make sure spice is not chili, unless she is into it.

I think you are correct here, Eskov's monographies often mention response of bees to electromagnetic field; almost all effects fade above 1kHz it seems - below this value lies eigenfrequencies of their body hair that are often electrostatically charged, it was indeed possible to agitate bees with ~500Hz AC field by literally rubbing their bellies remotely.

This charge detection actually plays important role in bees colony, as other bees can sense surveying bee returning from the flight and being more charged after interacting with environment outside of beehive; in fact, they've made experiments with charged bee-shaped doll that other bees were responding to, only if it was charged, from quite large distances in the hive.

But at higher frequencies, nothing really interacted with them. I was looking into designing radio probe to talk to them through the wood - doesn't seem feasible.

(I fail to find the links, as I've read this research in original language, and it's quite old, 70-90s. There were some absolutely mad tests, like placing 500V capacitor at hive entry - bees merely slowed down to charge and discharge and proceeded normally. Of course, there was lots of dissection and electrode sticking too, soviet scientists had little mercy for insects).

But this review seems to be just mixing together irrelevant facts from different research that are not really connected. The claim is hot and clickbait, but evidence is not building the story indeed.

Once I had a (paid) task to look for chemical processes that are proven to be stimulated or retarded by microwaves, but not through simple heating. It was a hard task, due to publications like this one lumping together cause and effect at different wavelengths and different irradiation setups. I found none, and to date I keep coming back to this puzzle and there is still nothing. I do not think there is anything there, we should've found it by now. I began to understand just why (anything molecular-size is within near field of MW and any scattering would inevitably be nonlocal on molecular level). There could be structural effects, like resonating on insect's frame, but, as you mention, bees are too small for WiFi range.

Finally, I must say that I'm building a sensor array in beehives, it's wireless and uses LoRa, throwing packets from the frames; bees are not impressed at all. In fact, few families made clubs just around the sensors this winter and survived; if they can tolerate the field from within millimeters away from antenna that shoots over few km, they should not care about our feeble wifi.

I mean it certainy looks like fermentation started late and there always are wild things on fruits. No boiling mentioned. There must be at least active lactics and mould seeds. Something might always try to wake up later.

Even hydrometer is not safe method to tell that it's done if you have unknown biology going inside. The safest thing to do is use plastic pressure-resistant bottles that do not shatter.

And yeah, cooling will only slow secondary and make the product taste differently (maybe better, expecially since winter is over). It will not make it safer in any manner.

Well, to be honest, regular bread yeast is good for quite many styles, from kvass (which is kind of very close to this recipe) to sahti and some meads. Just got to know where you are going to get there.