alzymologist

There you go, now we know the answer for "what was thinking that person who chopped the very last tree on Easter island?"

Gudim and Nazim - best contemporary meme artists!

Was it pulpy? Particles tend to stabilize liquid interfaces.

Then it's effectively braggot. Embrace the froth, you are cookin!

Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don't worry, at least yet.

Are you boiling them? Why?

Then it'll totally ferment like crazy, I did this with honey and quartered oranges.

So are you adding sugar this time or not?

Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.

I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.

Ciders and cysers are perfect drinks for Gravmas celebration! Although myself I'm planning citrus melomel for the evening, brings up childhood memories. Tried to share photos of 3x decoction weisen from the eve, but lost fight to foam miserably, for it was not the first bottle for the evening.

My wife said that Christmas specials should be made on Christmas for the next one. Sounds legit. I think that'd be my plan for now.

Oh, sure, let's maybe keep them in hands of governments and corporations, those always behave responsibly, right?

Awesome, I should totally start making these things too and place them in my microcloning and brewing yeast webstore. This dude is a hero of our biopunk culture, weird that I haven't heard about this before!