Really?It's in the mead forum.. That would be honey and fruit. AFAIK Never done any myself.
This technique works because you don't mix in all the honey at the beginning. This is a variation of an approach we sometimes refer to as Bottom Dwelling Continuous Diffusion Yeast Feeding (BDCDYF for short). If you mixed all the honey in at once, your gravity would be so high that the yeast would choke and would not ferment. By allowing the yeast to start in the liquid and fruit they will gradually dissolve and chew up the honey up to the ABV tolerance in the liquid fraction of the mead. This liquid fraction will be substantially less than a gallon because the honey at the bottom will take up space and does not have the same alcohol concentration, and the fruit pulp also takes up space (you can figure about half the volume of the fruit you added - the other have will have become liquid juice that is fermenting). So you probably get somewhere around 0.5 gallons of liquid and if you are using a high-ABV yeast, you will wind up with as much as 18% in the liquid fraction.I put a little over a half gallon of honey in a gallon jar. Then I add about four cups crushed fruit. Then I add the yeast/water/stuff mixture which has about a cup and a half of water. I put my air lock on top and wait a few days and watch the liquid form between the fruit and honey. After a little while the fruit just floats. Sometimes, depending on the weather, I stir up the bottom, because once there is only one or two inches of honey gunk on the bottom, it slows to a stop.