I was reading the "The Newbee Guide to Making Mead - Chapter 3: Additional Ingredients " and in it I read the following
-If you're using fresh fruit, peel or clean, cut up, and freeze. Freezing breaks the cell walls, and will help release more of the fruit flavor later. This should not be done with apples or citrus.
Would this be recommened for watermelon¿
-If you're using fresh fruit, peel or clean, cut up, and freeze. Freezing breaks the cell walls, and will help release more of the fruit flavor later. This should not be done with apples or citrus.
Would this be recommened for watermelon¿