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I have been increasing the amount of fruit used in my wines to increase the flavor, 6+ pounds/gallon. I have frozen the fruit (plums, peaches, pears, apricots) and then mixed with sugar for 24 hrs while thawing to draw out the juices. Then I try to measure the amount of juice released and top...

Started my 1st mead 2/3/23 with an OG of 1.110 using 3 lb local Idaho honey. Racked to secondary yesterday FG 1.010 because I am going out of town and didn't want to leave it in a bucket since I was beginning to see yeast rafts and was worried a film yeast might take over. I have this much...