I'm planning on making a mead tomorrow. I have 3 quarts of prickly pear fruit juice and 1 quart of loquat fruit juice. I purchased some 1116 yeast and some fermax and yeast nutrient from my lhbs and I have 3 pounds of local wildflower honey. Can anyone help me with a recipe and a staggered yeast nutrient plan for this? All I've ever made before is jaom.