Yeah. Magic! That's why I like mead - I don't like measuring stuff and kinda want to be surprised.
Also just learned that if a fruit has low nitrogen content, that somehow inhibits the yeasts' digestion and gives hydrogen sulfide. I don't really want to learn the chemistry, but it looks like I might be about to...
lol everything is a learning opportunity
i had no idea about the h2s
making mead is awesome.
I have an idea... Not one I'm going to try any time soon, but still... So the problem is that the solution is "reductive" - there's not quite enough electrons running around, so atoms are sharing a bit more than they typically would. This is potentially solved by adding more oxygen by shaking, but I've heard its bad to add more oxygen after that initial shake. Sooo.... What if I ran a low current through it for a minute or two? Idk if this would do it... But I kinda wanna try
