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No problem. You'll always get a pass because you turned me on to oxyclean. :yes: In retrospect, it probably was my drying out a large Kveik yeast cake on parchment paper (to hopefully make dry Hornindal yeast) that baited them to come inside. Note to self: next time, do this in the winter!

You think there aren't any more where they came from? There's sure to be more where those four came from: my neighbor as a large lo quat tree 10 feet away that's dropping ripe fruit on the ground all over the place.

If watermelons have more potassium, it's because they're bigger. Gram for gram, bananas have about 3x more potassium. https://www.google.com/search?q=watermelon+potassium+content&rlz=1C1CHBF_enUS753US753&oq=watermelon+potassium+content&aqs=chrome..69i57j0.6447j1j7&sourceid=chrome&ie=UTF-8...

Reporting back: one glass with a half inch of "live" apple cider vinegar and a few drops of dish soap managed to kill all four of the fruit flies overnight. i.e. it killed 100% of the enemy. It even killed two of the four in the first 10 minutes. Impressive! Not sure if the darkness helped...

It turns out to work fairly quickly even without the funnel!

Now that I've upscaled to doing 5 gallon batches of mead, a lot more fruit flies have taken interest. I'm thinking that maybe bubbling a blow-off tube through apple cider vinegar might be a good way to attract the fruit flies to their doom? Anyone found a better way?

Well, how about reviving 45 million year old yeast? https://www.sanluisobispo.com/news/local/article39142146.html He did it the Jurassic park way by extracting the ancient yeast from amber.

I'm now thinking that the easiest and speediest way to de-gas and aerate without without risking a volcanic mead eruption will be to do primary fermentation in an oversized bucket: say 5 gallons of must in a 12.8 gallon HDPE brewer's spigot bucket would, I imagine, give plenty of headroom...

It turns out that Hornindal Kveik yeast cake dries out wonderfully well on parchment paper. I did a test, and found that it shrinks as it dries, automatically releasing itself from the paper. I'm presently drying out an entire Hornindal Kveik yeast cake, after which I'll try to see whether or...

What about the water in the Go-Ferm solution for rehydrating yeast? Should that be oxygenated as well?

Some yeast, like Hornindal Kveik, seem to handle unpitching quite well, whereas others seem to have trouble taking off if they're underpitched. I concur with using the Fermaid K to hopefully get it going, but, in addition, there's no harm to also pitching more of the same yeast this early in...

Use your unique honey to make BOMM. It's a proven traditional mead recipe. If you want to invent your own recipe, then be prepared to run some smaller scale trials before going big. Different yeasts can have different nutrient requirements, and dialing it in isn't as easy as you might think...

I think he's worried that his predictable outcome is slipping away, and what should he do to get it back. Worst case scenario: substitute "bacteria" for "wild yeasties." Short of pasteurizing the whole thing and starting over, what's his best course of action before it might spoil? Re-Pitch...

In that event, I guess the worst case scenario would be rhino farts in a mead which already had a lot of anti-oxidant additions to it.:rolleyes: It might be hard to get rid of them.

AFAIK, not an issue for liquid yeast. For instance, BOMM uses Fermaid K up front.

Adding some Fermaid K might help speed it up. What temp was your yeast when you pitched it into the 80F must? If refrigerated, you may have shocked it.

I thought that maybe (?) in addition to blowing off the rhino farts it was perhaps also shifting the yeast metabolism back to aerobic from anaerobic, and that this perhaps halted the HS2 production, at least while it remained aerobic.

...and maybe HS2 as well. I just completed an experiment where I took a nitrogen deprived mead that was giving off the HS2 smell and, rather than giving it nitrogen, aerated it continuously with an aquarium bubbler. After an hour or so the HS2 smell was completely gone, even after I turned off...

Makes sense! I ordered a 24 inch Anvil O2 wand this morning, and I ordered this oxygen flow meter so I can oxygenate in a consistent way: https://www.northernbrewer.com/products/oxygenation-upgrade-kit I'm hoping that by using a fixed flow rate maybe I can discover the right amount of...