Thanks for the information. Just a couple follow up questions: What is "trub" (stuff in the bottom that is created during fermentation?)? What do you mean by "punch the cap down during fermentation"? What is a F-pack?
: in this context yes, the stuff at the bottom. Over the course of the fermentation, the fruit will absorb the must, become mushy and eventually sink to the bottom, which takes up some volume. So just be prepared to account for some volume loss here.
: during the fermentation, the fruit will rise to the surface. You will want to "punch the cap down," which means grab a sanitized spoon or potato masher or something and break it up. This ensures that there is no build up of carbon dioxide below the cap (not as big of a concern at the homebrew scale), as well as ensure the cap is getting mixed into the must, to minimize potential of mold/infection. They do this in winemaking
A "flavor pack" (very creative term, eh?
). It essentially is just a reduction of the fruit's juices. This thread
has lots of information. A very simple way is to take some fruit, freeze it, then let it thaw out and collect the juice from this thawing process.