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I freeze the fruit in a bag for a day or so, let it thaw, then dump it in.

If its still fermenting, you don't want the yeast to clear up. Have you taken any gravity readings?

Nice chalice.

I think many mead makers are using tea rather than wine tannins. Also, I think most are cold steeping rather than heating the water.

Pics of this futuristic blue space cider?

This is why I dislike bread yeast. All I have to do is look at my fermenter and bread yeast gets kicked up. However, I will say that in my experience you can certainty make booze with bread yeast.

For sweeter ciders people seem to enjoy Notty or S-04. If you like dry, go with a nice wine yeast.

I bet its fine. Have you tasted the uncarbed unhopped 'beer' from your starters?

I think edwort's apfelwein is missing some of the natural 'nutrients' that come with beer wort. I use yeast nutrient and found that it tastes better faster. But to be honest, I like to let my apfelwein bulk age.

2936.5 - It was...my first.

I just threw the hops in the wort.

Well I brewed a batch last night and had a blowout this afternoon! Yeast nutrient really superpowers yeast.

With proper nutrients and aeration I think it would be ready in time. Make a simply recipe without a bunch of complexities.

I have a mead that is nicely mildly carbed sitting in wine bottles. I used Zorks rather than corks. I'm interested in everyone's experiences.

Great labels!

This is what I do...

That's for him to know and YOU to find out. Care for a taste?

Yup, but to be honest...i dont remember why.

I plan on dumping the original recipe on yeast cake from a honey kolsch i'm fermenting now. Any worries?

I agree with Arpolis...in my experimentation you need at least 1/4 fruit juice to make any real difference. 1/2 is better. Aside from a cyser, I have not tried a 100% fruit juice mead.