I think it’s 2. The face of “need coffee and why am I awake right now”.

I’m on Eternity. But after using SpiderShoe’s tip I saw the image in the web browser. Looking good. Nice color!

I for one tried it and it didn’t work. Any chance you have an alternate link? I’m now curious and fully invested in your hibiscus experiment.

It’s not just lemmy.world. Sample: https://lemmy.ml/post/1291098 (yes, someone else posted the song later, but this one isn’t showing from here, at least not for me)

Noticed it in other communities too, some posts are randomly missing. But also some comments are sometimes missing from posts. Look here, different community from a different instance:

https://lemmy.ml/post/1288661 (5 comments, one deleted)

vs

https://sopuli.xyz/post/727311 (one comment)

Hopefully it gets fixed, in the meantime I’m switching between instances a wee.

Aye, looking good. Be sure to update when it’s done too.

Woah, nice writeup! I’ll be honest, every time I ever made mead I just winged it. Like… Is it still bubbling? Not done, wait for it. Not bubbling? See if it’s still sweet. Yes? More (stronger) yeast. Repeat until satisfied. Might do some readings next time, pretend I know what I’m doing 😅

Had a small stainless steel fermenter. No issues with flavor and cleaning is at least as easy as plastic. Bonus points, you can use hot water without wondering what that does to it. Cleaning tip: don’t use anything that’ll scrub that pretty shiny steel surface. Many cleaning sponges say they scratch-free. I found that to be a lie. If it has a rough side, keep it away from the steel.

Been a while since I last made mead. I need to find me a good source for some honey and fix this. Best I ever managed to make was a blackberry mead, a good while back. Used a whole lot of foraged berries, real flavory and unexpectedly sweet. After the yeast finished fermenting it was still full of sugary goodness so I added champagne yeast and fermented some more. Don’t recall the abv I managed to get on it, and being the neanderthal that I am I didn’t write it down.

Trying to imagine it. If it’s too hot it might overpower every other flavor so I’d probably try to balance it out with something and maybe try to keep it from getting too dry. But that’s just me. Do give an update whenever this is done!

Mlems

…No, hear me out. If we’re lemmings, therefore lems, a community is many lems. So mlems. Also it’s catchy.

Edit: Well fuck. Obviously not an ios user -.-

We could have a few threads that would act as a kind of guide (starting recipes, equipment, ingredient suppliers, whathaveyou) and these could be added in the sidebar I guess.

Not sure how popular this is but The World Is Quiet Here got a whole lot of eartime from me with their last album Zon.

I sometimes browse the brewdog catalogue for ideas and then add my own tweaks. Since your friends want to learn, I’d say do something simple for this. One of my early experiments was based on their skull candy. For making things interesting, fermenting with kveik is pretty fun and surprisingly fast. That yeast is a monster. I like the Opshaug kveik, it results in a pretty clean and fruity flavor. Note that kveik needs pretty high temperatures.

Heart attack. It’s probably heart attack.