What if we apply negative pressure?
This should promote matrix, not signal
Only proper wine corks are good for proper mead. I mean, yeah, there is place in our life for fermented honey solution that is consumed fast, but proper mead should age like expensive wine. It's more noble than wine, after all!
Bottling mead thus is always a challenge. I've tried all kinds of methods, or course beer caps - and especially swingtops - just start leaking at best in few years. Compouns corks too, and, being low grade stuff, they are often stinky themselves. The only exception are belge bottles and fat compound corks for braggots, if corked belge way, they occasionally leak some liquid at first, but then seal themselves for good.
Even higher grade corks tend to degrade over the years. Highest grade does not degrade. I've just negotiated a sample of fancy corks from Portugal, about 1eur/cork, highest grade. They look really good and will probably work, but min order is 6000 and they have to be repackaged sterile. Good thung I have sterile line, but 6000? It's 10x more than all bottles I have now! I could place them in my webstore in small bags? Would someone be buying them?
I was looking into alternatives, but nothing so far looks promising. I'm thinking about turning other wood types on a lathe, but that will probably result in a disaster.
So ok, these are just quasiparticles. Yes, we could have quasiparticles that behave like actual particles. Yes, it's just an abstraction. Yes, we can go batshit crazy in abstraction space and come up with anything.
This reminds me how some folks in ScientificAmerican modeled black hole with a vortex in water and found supersonic wave, which brought them to conclusions about possibility of passing through event horizon in actual black hole. bah.
In other words, when do I get some money to build a quantum quasiparticle computer and finally hack elliptic cryptography?
Though, as Rice alumni, can't deny still always awesome publicity of that university.
Vangers 2.0
Usually not worth it; you'll need to gently distill (in proper glass, this is important) the beer like it is done for ABV measurement and measure density of leftovers. Or do quantitative chromatography. You've got to know hands-on chemistry real well for this. Let me know if you need the procedure.
Only once I've got yeast staggered by lemon juice addition, and that happened in secondary fermentation. If there is enough sugar (and, if I recall correctlt, there was added sugar in these ferments), they'll keep going. Acidity that slows them down for real is much higher, like what acetobacteria do. Yeast still thrives in bread starters and combucha, and those are sour!
There you go, now we know the answer for "what was thinking that person who chopped the very last tree on Easter island?"
Gudim and Nazim - best contemporary meme artists!
Was it pulpy? Particles tend to stabilize liquid interfaces.
I make and sell mucrocloning kits in anticipation to see this happen
Then it's effectively braggot. Embrace the froth, you are cookin!
Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don't worry, at least yet.
Are you boiling them? Why?
Mikrolisäys on toinen mahdollisuus. Voit otta osat paraista chileista, lisätä, jä säylyä sen lasiputkissa talvella. On helpompi kuin näkyy.
Then it'll totally ferment like crazy, I did this with honey and quartered oranges.
Aji norteno, luullo. Tämä kasvoi ulkona avomaassa, sitten ottin noin 90% vihreaa pois ja siirtin ruukuun.
So are you adding sugar this time or not?
Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.
I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.