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When I placed the fruit in the freezer, I added 1C white sugar, 4 tbls crystal citric acid 2 tbls of oak chips. Do you recommend adding the fruit during primary or secondary fermentation?

I'm Dr.K. I'm a relatively new mead maker and long time American whiskey snob. I'm in the process of planning a persimmon mead and need input on how not to over flow the gallon jug. The persimmon are froze, so I expect a mush when thawed. Now Do I bag the mush (with pectin enzyme) and place in...