Hi Jonna, I'm doing the same thing but in the garden. My plan is to save the seeds, ferment them as I normally do, clean and spread the seeds to dry. Then after 10 days of drying, dense plant some of the seeds in a seed starting tray on a heating pad set to 75 - 80 degrees. If the seeds aren't breaking through the soil after 4 days, I'll take more of the seeds which have been drying and repeat the process on day 15 and continue at 5 day intervals until I run out of seed or have plants. Apply your normal techniques in this manner and you should be good to go. Claud
You probably already know but I'll mention it anyway. Give yourself a better chance to succeed by saving seed from ripe fruit. That should decrease the number of floaters in the fermentation stage.
