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according to the calculator over at Gotmead.com with 17# of honey my batch should be between 14.5-15.75 ABV. Either way it "should" be high enough to keep it from restarting a second fermentation. Anyone have any idea if the amount of fruit I used sounds right? I want to taste the rhubarb but...

D-47 yeast 17# honey 12# strawberries cut up 4# rhubarb chopped. I Fermented just the honey first and after it slowed down I added the fruit in a pail and racked mead over it. How long should I let the fruit stay in? Thanks!

Let me know how it comes out! Its on my list of things to try, I havent gotten to it yet.

Thanks guys! appreciate the comments!!

another off the wall question... could you use a granola bar for the grains portion of a braggot mead? Im not seeing anything that would stop it in the ingredients: Whole Grain Oats, Sugar, Canola Oil, Dark Chocolate Pieces (Chocolate Liquor, Sugar, Soy Lecithin, Natural Flavor), Honey...

This may be a dumb question but could you brew a mead using the Naked brand fruit smoothies? Im not sure if any of the ingredients would prohibit this or not? any help would be appreciated!

Reply! I need that equipment! ha ha!

I just was curious, since it would obviously have soaked up some if the mead. I don't want to waste any, plus help make sure I get all of the flavors from the fruit. Thanks guys!

After primary fermentation, I mean. Do you just throw it away? Has anyone ever squeezed the extra juices out of the fruit? Is there any reason why you shouldnt do this? Thanks!