Hessen ist klein,
Bomben sind groß groeß
Das gibt einen Krater
von Fulda bis Soest.

(Ich hau mich nochmal hin.)

never did mead but from what i know issues might be high osmotic stress and low nutrients. I'd dilute a sample to about 16 brix, not higher, maybe lower, add nutrients and yeast and try to restart the fermentation. if you really want to get that high an abv add the undiluted stuff in batches after a couple of days. this way the osmotic stress is at a minimum.

Team Schweiz: Septante, huitante, nonante

Ich finds tatsächlich ziemlich gut (auch wenn man schon eingermaßen Kochen können sollte).

die Bücher von Julia Childs mastering the art of French cooking (jetzt auch auf Deutsch, "Französisch Kochen") sind sehr gut für etwas altmodische französische Küche

kein Backbuch, kann nicht lesen.

you probably know more than me, but i'd suspect contamination in the cold side, thus

• deep clean everyth ing and make new starsan solution (or something similar)
• check speed of cooling after boiling. final temp should be ok, since it's apparently cold enough to not kill t he yeast.
• check ph of wort (somwhere i've heard that people adjust ph using lactic acid or citric acid, but i've never done that in brewing beer.)

good luck!

hmm, how old is the yeast? could be that start of fermentation is slow so that that co2 production is low so that aerobes have longer time to play

Ich find solche Zahlenangaben immer recht lustig, wenn man bedenkt, dass ein Abbruch der Ausbildung/des Studiums gar nicht so selten ist. Ich mein, wer würde einen Satz formulieren wie:

Das Bachelorstudium Sozialwissenschaften hat es in sich, bei einer Abbrecherquote von 25%.

https://www.profiling-institut.de/ranking/studienabbruchquoten-nach-fach/

thanks a lot. i am always looking for some books to improve my French. so maybe it's Grass this time. thanks!

it doesn't mean anything per se, it's just it's just reciting pronouns. (i just had to read it out loud to myself to remember the cadence. Latin was kind of intense)

btw. which book is the screenshot from?