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As it happens I just today received the 3lb $25 bottle. It's better than most orange blossom honey's that I've tried. Definitely has a citrus flavor when used to backsweeten a traditional mead.

Exactly. Good summation. We must be reading the same writings! ;)

When it comes to mead, isn't the usual advice to add the fruit in secondary rather than primary?

Link? I see 3 lbs for $25, but I didn't see any for $17.

Yes, Kveik makes a great mead. Overall fermentation time is less. https://www.gotmead.com/forum/showthread.php/28021-Yet-Another-Ale-Yeast-Experiment

Printed on the cap are the countries it is supposedly sourced from. Allegedly, Viet Nam, Ukraine, and India are code for China. I tried the walmart honey, and to me it tasted more like pancake syrup than honey. YMMV.

Which DG honey do you like the most?

What is it that you're doing that reduces it from 15 years down to 2 or 3?

It won't happen. Lagers reproduce at temperatures well below what Kveik reproduces at.

I'm not sure a bicycle wheel would get to a high enough RPM.... Perhaps make a variant of th 3D-fuge: http://www.labonthecheap.com/index.php/2019/04/26/3d-fuge-a-new-hand-powered-centrifuge/ or perhaps a dremelfuge:

Came to $2.56/lb when I added in their shipping and handling. At that price, you may as well buy Costco or Sam's Club honey, if you have no other choices.

Cost. However, I'm willing to be open minded. How many RPM would be needed?

What would be the best wire mesh aperture for straining water out of yeast slurry? My wild guess is that mesh#120 might do it: https://www.amazon.com/gp/product/B07SCP8S2N/ref=ox_sc_act_title_1?smid=AFMVA0H9B2EQE&psc=1

From what I've been reading lately, it's actually normal for a large percentage of the yeast in the slurry to die during the drying process. I just hadn't known that.

My first attempt failed, but my second attempt succeeded using a more careful method: https://www.homebrewtalk.com/forum/threads/fermenting-with-homemade-dried-kveik.666872/page-2#post-8613802 Did you ever make any progress?

This is a good overview: I can see how getting one of those ultra-fine sieves or meshes would help a lot for removing excess water at the get-go.

At what temperature?

Reporting back: 1. The 5 month old liquid Voss I had stored in the refrigerator came roaring back to life even with no starter. 2. The dried hothead has re-animated, but it's fermenting much slower pace than if I had pitched the same amount of yeast in liquid form. I hypothesize the reason...

If you transfered the lees, then what was the point of the racking? Was your goal purely to remove headspace?

Given the advice, it will be fermenting dry. If you want anything sweeter than that, you'll need to stabilize it with chemicals and backsweeten. One exception I've noticed is that some yeast strains taste sweeter than others even if fermented dry. So, if using one of those, you may not...