I decided to try making my first mead after watching Brewing TV Episode 21. I wanted to try making Curt's Super Berry Melomel Recipe, but I got a couple of questions.

  1. As far as I can tell, the recipe is for a 5 gallon batch, but I plan on doing a 2.5 gallon batch instead. Now from what I have read, it seems like when your scaling down a recipe, you can just halve the original amount of the ingredients. You should be ok using the original amount of yeast, but what about the Nutrient Additions?
  2. When it comes to the fruit, I plan on just using frozen fruit from the grocery store. Do I need to thaw the fruit before adding it to the primary fermenter?
  3. Sorry if this is a dumb question, but how to you know when 30% of the sugar has been depleted?

Any information would be appreciated. Thanks.