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I haven't done it with juice but when I make a fruited mead I follow it up with a fruited wine made up with the leftovers from the mead. Leftovers being partially used fruit, with spent yeast. Just add some sugar and grape juice and you will have anther batch going!

Sounds like the Ginkgo is working on the yeasts !! I only have Ginkgo in pill form, I am going to add some to my next batch and see if it speeds things up.

I get my mesquite honey at a local Costco in AZ. 6 lbs. bottles Can't remember the exact cost but it was very resonable.

for what it worth, after 48 hrs I put in a whole fresh pack of the same yeast. within 12 hours it was going great! patience grasshopper.

I use prickly pear (tunas) fruit differently. For primary I use the whole fruit (without skin) after freezing them. Let them unthaw in the primary bucket, the juice really comes out. In secondary I top it off with prickly pear juice. The juice is the frozen tunas thawed and brought up to boil...

I tried make a mead with with dried apricots. They were preserved with sulfites, so I rinsed x2, boiled for 5 minutes, drained, rinsed x2, drained, covered with fresh water and boiled for 15 minutes, turned off the heat and covered the pan with some pectin enzyme and left overnight. Next day...

I made this one today with what I had on hand. 10 lbs mesquite honey + 3 cups of brown sugar as a substitute, should be very close to original. I haven't done any brewing in over a decade, I had forgotten how messy it could get with this clumsy old fool. Add DME slowly - jeez how did I forget...

I set this one up today. Nice honey at Walgreen's is on sale right now for $4.99 for 32oz. After it was started, I poured out enough must to fill the empty honey container so it was about 3/4 full and the one gallon jug is 3/4 full now too and leaves a ton of headspace for both. Will combine...

Z - that was me. My post was off the subject, so I started a thread on this subject. I am new here and am a little clumsy :)

I do it the same way (usually). Add the fruit as the primary fermentation is slowing down. When you rack off the mead the fruit still has some life left in them. I was talking about reusing the leftovers. It is OK to mix fruit with primary fermentation in the beginning too. That is all I am...

I have been out of brewing for the last ten years. Recently just got back into it. Starting brewing back in the late 80's. Did everything from beers to wines to cider to mead. I point this out to show you that there are holes in my understanding. I remember after doing a 5 gallon batch of fruit...

I agree with you a 100% ! I have been doing it that way for a long time. As a side note: Whatever happened to getting more juice out of the grapes! Decades ago, we used to add sugar into left over grapes and yeast sediment and make a second batch of secondary wine. Why can't you do the same...