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I made a simple lemon mead in September. Test batch for myself: Honey, water, Whole lemon rind and dry yeast (plus feeder). 1 gal. Fermentation went well, no complaints. But then I forgot it...Now some 8 months later, I have rediscovered it. Lemon rind still inside. I racked it off, taste...

Difficult to tell from third photo. Is it yeast supported by bubbles or a thin waxy like film? Could be lacto infection if the latter. I'd let it finish and then do a sniff and taste test if your in doubt. There's loads available on the web about diagnosis via taste and smell if it's picked...