I saw a recipe for Persimmon and Cider meade that is my goal, but I'll have to wait till Fall for that. In the mean time blackberries are all over the place, so I'll start with that. I saw a video the other day where pollen was added to aid in fermentation. Does anyone do that? I've had some "fresh" pollen in the fridge for about a year. Would this still be good after all this time?