I'm starting to get my feet wet with some different melomels and I'm wondering about using mostly juice and honey vs. water and a larger amount of fruit. My first melomel is only a month old so I can't say how it's turned out but I used 18 lbs of strawberries in the primary and 5 lbs in the secondary. Obviously, I'm shooting for a pronounced fruit flavor but couldn't this be achieved more cheaply by using fruit juice in place of some of the water? I figure in a 5g batch, instead of using all water and a ton of fruit I could use say 3 gallons of juice, maybe only 8-10 of fruit and then top off with water in the secondary. That would be cheaper and easier in my mind. Also, most juices seem to have either citric acid and or fumaric acid. Fumaric acid seems to be a yeast inhibitor in larger doses but who knows how much is in a particular juice. I'm really not sure if citric acid is an inhibitor or not. I'm aware ascorbic acid is fine as in almost all of the apple juice I use.