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I made some. How best to use them in wine or mead? Should I reconstitute them first? Add them in secondary as they are?

Okay, please don't come down on me too hard. I haven't had a way to get to the closest Brew Supply Shop and I don't have much income. No hydrometer, no "real" yeast, except bread yeast. I saw online how people were making "raisin yeast water" for baking bread, so I thought I'd try it for...

and use later in mead or wine? I hope so because I already froze them :-) Lemons, oranges, and limes. I don't have the time or space to use them right now and didn't want them to go bad.

Has anybody ever tried this or heard of anybody trying it? it just popped into my head as a possible combination. Any ideas on how I should go about it? What sort of honey should I use? I'm a newbie. Have my first pyment in secondary :-) Now I'm on a roll. Can't seem to stop.

I've only been lurking for about a week. I made my 1st ever home brewed beverage a few days ago. Okay, so it's only ginger ale with lime but boy is it ever yummy! No more Coca Cola for me. I'm going to try making hard cider next. I'm ordering a hydrometer and some "real" yeast tomorrow but I...