>>82957310
Looking at the ingredients list it seems like it'd be Benzoic acid that's the culprit, it's a preservative that hurts microbial growth. https://en.wikipedia.org/wiki/Benzoic_acid#Precursor_to_sodium_benzoate_and_related_preservatives
I imagine you could probably put some base in there to get it to settle out and then decant the monster off. I've brewed more than a few times, yeah. Over 20 gallons worth of mead and wine, 15 of which was mead. My first meads actually had a pumpkin orange tinge to them when I first brewed them. As for yeast soup, a lot of soup stocks actually have yeast extract already in them B^). Look up any you might have in your cupboard and see if it's on the ingredients list.

Key lime pie mystery? I'm not familiar with that. Is it a mystery over what the origin is? From what I understand its origin is somewhere here in Florida with people first starting to get access to condensed milk.
>>82957314
>caramelized milk
That's an interesting concept. Now I wanna try it sometime. Does it have a really strong, caramel taste to it?