I've always had this reductive smell in my meads since forever.

Yesterday I had an epiphany, that maybe the wort doesn't have enough of oxygen to kickstart the fermentation. I thought oxygen as a kind of nutrient.

Today I take a whiff from the same vessel and the reductive smell is replaced by intense fruitiness. I hope that it would be as since simple as that, since it wouldn't require any devices.

So that's the new Eucalyptus honey from Spain.

Since yesterday, I mixed a new wort from another honey.

For the round 2 of these new honeys, we did 23 brix worth of rosemary honey and 3 brix worth of lavender honey.

Aerated this according to my new standard, which is complete aeration with blender every 12h upto 48h mark. Oxygen from the air will get in solution because of strong turbulance. Presence of Oxygen then allows the yeast to assimilate ergosterols in the wort and the can't use them if the wort is not aerated, oxygenated etc.

Pretty far fetched but the fruitiness from the Eucalyptus gives me hope. I've been wondering about the reductiveness so long time.