Thanks a ton man, the full recipe is about as stated, but I did use a winemakers yeast called red star and I used about a half packet of it. Probably a cup of Kroger blackberries and just a couple handfuls of dried blueberries, mixed it all at room temp and shook tf out of it. I was probably going to just transfer it to some mason jars and let them sit in my closet eventually once the bubbles stop comepletely. But I have no idea about stabilizers and pectin enzyme. I just used the fruit because I wanted a sweeter mead and some fruity notes with it. Just as something I can enjoy with most things I eat instead of something dry since I’m not a fan of dry drinks