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HELL YEAH, OP!

Very interesting stuff...I may have to play around with this as well...

I have no idea how much wintergreen you should use, but I would say start small and add extra if you need to...I would imagine it could be an overwhelming flavor. I do think it could go well with a dark berry, perhaps blackberry, or currant? Or with a stonefruit like cherry? The meadery near...

Yes, this was a case of a toxin produced by bacteria, apparently before the beer was even brewed. It would seem as if this is a rare risk...I could imagine the possibility of something similar if one were to add, say, canned cherries that were contaminated with Clostridium botulinum. I'd still...

I would modify "Not many" to NONE. Nothing. Pathologic. Can. Live. In. Beer. Period. I say you have to taste it...and I agree with @S-Met, you might have a nice malt vinegar! Hmmm, I'm suddenly craving a fish sandwich...

I'm not sure exactly how many days, but I'm pretty sure it wasn't that long...no more than a week for sure. I generally only add finings when I am itching to get something out of the carboy anyway, and it's just not cleared enough...I just can't say with confidence exactly what that lower limit...

Yeah, and a lot of the sours I have seen are some weird anti-corollary to the cost of high-ABV beers...I've seen multiple sours that cost 3-4 dollars per can/bottle, at 3-4% ABV. Now, I'm all for the place of session beers in the world, but at that ABV it's like drinking pop (or soda, for some...

Hmmm...seems odd that flavor/aroma molecules would be affected by the fining, as they're rather small compared with any haze causing particles, but I suppose if they were able to adsorb to the surface of whatever was causing the haze, they could be removed. At least the medicinal flavor went...

I would say it has a lot to do with ambient temps. Is your cupboard at room temp? Is room temp for your house 72 degrees or 66? Is your cupboard in a relatively cool basement, or in your un-airconditioned garage? The point being is that most chemical's viability is based on ambient storage...

I would consider it a cyser. Cyser is just a specific name for what you mentioned; ie, "apple melomel." I haven't entered too many contests, but I think pretty much all of the entries I've done, there's been a place to specifiy any special techniques you used...I would use that to identify...

Super-Kleer is three to three and an half bucks a pack, so I wouldn't feel too bad about using only a half pack or whatever on a small batch. Even if you used a whole pack on a smaller batch, I doubt that you could "overdose" a batch with any finings; by definition, the product precipitates out...

Thanks @loveofrose, wasn't sure what the exact rationale for using potassium salts as opposed to calcium was; sounds like multiple good reasons. I had suspected that pK values and buffer ranges may also have been in play, but again, it's been a while since my core science days... I would point...

Thank you for the kind words, and I'm glad to be helpful; it lets me stretch some of the primary science brain cells that I haven't used as much since college! @Shine0n, "salt" is also a loaded term, as it is a homonym for our perception of a particular flavor component, but technically...

I'm not trying to be a downer, but it's still not mead...a worthy experiment, maybe (I would *definitely* go small batch!). Honestly, more than anything else, it sounds more like a wash for making rum at best, or prison hooch at worst...

I think a lot of the confusion comes from the term "aeration," which should actually read "oxygenation." I'm sure Dr. Bray, PhD / @loveofrose could comment on this more authoritatively, but in the early stages of fermentation, the yeast do require copious amounts of oxygen to reproduce (hence...

I really like SuperKleer. It doesn't change the flavor, but you will have brilliantly clear mead in less than 24 hrs! SuperKleer does contain chitosan, which if you troll the internet, you will see all sorts of warnings (If its said on the internet, it must be true...) that chitosan can...

Not to toot my own horn, but my hopped mead recipe also turns around as quickly as a batch of beer. I *don't* ferment at higher temps (I keep it to ale temps of ~62-65*F), and I get plenty of flavor between the hops and the backsweetening honey.

That ^^^ is all extremely cool too! More ideas, more ideas...... I have seen keg urinals at other breweries in the past, but I really like the tap handle faucets...the incorporation of the tri-clover fitting is definitely unique.

Here's the link to the specific product I got...I thought the price was right for the amount, which gives me plenty to fool around with. I also like that it is diced, which should provide more surface contact for the beer to interact with. I have to admit, I've never had candied ginger before...

Yeah, I definitely felt like I would get much more from prolonged contact than the 20 min infusion I did in the Randall... I will judge much better from the full scale test batch, but for now, just trying to get an idea of flavor combinations with various hop profiles