Let the frozen fruit thaw overnight. Added the frozen fruit to my 3-gallon primary bucket. I then added 1 gallon of water, bringing the total volume to about 1.5 gallons. I added the sugar, the pectic enzyme, and the yeast, then stirred everything together and sealed the bucket with an airlock.
5-13-17: Put into primary bucket. OG measured at 1.080 giving an alcohol potential of 10.45% ABV.
6-3-17: Racked into 1-gallon jug for secondary fermentation.
4-7-18: Bottled into 9 12-ounce bottles.