Overcoming Preservatives for a Boysenberry Punch Melomel
I’m working on my second mead after bottling my first one that was pretty basic. For this new one, I really want to make a gallon Boysenberry Pie melomel using the Boysenberry Punch Concentrate from Knott’s Berry Farm and also honey from Knott’s that’s mixed with boysenberry. I haven’t had a chance to measure the punch or honey with my hydrometer or calculate the Brix yet.
Unfortunately the punch has Soduim Benzoate in it. I’m planning on using Lalvin 71B as I’ve read that Lalvin EC-1118 may strip out some of the flavors even though it’s more robust. My hope is that diluting the concentrate at a 1:3 ratio will help somewhat.
The Facebook Mead group had a post from a few years ago recommending starting the yeast in a water and honey solution. Then add it to my must once the yeast is very active. My plan was to rehydrate the yeast in Go-Ferm and then add it to a honey and water solution to grow the yeast first.
I know that the general advice is not to use ingredients with preservatives and it has a high chance of not working. What can I do to give myself the best chance of this working? For a honey and water solution to start building up the yeast, should I do this in my carboy with an airlock? What’s the best way to go about that?
Thank you for any advice.