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Yeah 71b im noticing is kind of a monster i have used it in my last 3 batches and the ferment finishes in under a week usually can't explain it. I'm going to try and make sack port mead soon and see how long it takes for this yeast to burn through a lot of honey in 1 batch. I've been rolling...

The reason for what I did is coming from a class i took at my local brewery store i just modified it. Basic idea for the fruit is 4lbs per gallon is what my wife and i were told and the brewing technique is a variation of Curt Stoch and Ken Schramm's methods. Ill post pictures and flavor profile...

I strongly recommend winehaven stinger honeywine mead which is semi-sweet or pretty much any mead from white winter winery they make several meads from hydromels to port meads to braggots.

Started with 10lbs of Winehaven clover honey 2g Artesian Water 8lbs. Black Plums pitted 1 packet Lavin 71b-1122 Goferm starter DAP and Fermaid k into the must with the yeast pitch. OG of 1.120 I froze the plums for a couple of days after they got ripened in a paper bag. Thawed them...