12/1/23 (Day 1)
4 lbs Frozen Strawberries
1/2 tsp Pectic Enzyme
1/2 tsp Wine Tannin
1/2 tsp Acid Blend
10 grams Fermaid O
5 lbs Golden Lake Honey
2 tsp Bentonite clay
1 packet D47 yeast
O.G. = 1.080 10.6% ABV (possible if goes dry)
Mixed all ingredients. It’s a little more than 2 gallons so that when racking I should get 2 full gallons.
(This is made BEFORE we listened to Schneider’s work, but I think she’s gonna be good and I think this mead is going to be good)
12/4/23 (Day 3)
I added 1 tsp Yeast energizer and stirred (with sanitized spoon).
12/28/23 (Day 27) Stabilized
1 oz oak chips
1 tsp Metabisulphite
1 tsp sorbate
1 campden tablet
Racked off strawberries
1 Tbsp Sparkolloid mixed with 1 cup boiling water and stirred
S.G. = 1.000
1/11/24 (Day 45)
Added 4 lbs thawed strawberries in a bag. Not much mouthfeel and not much strawberry flavor at all. Hoping strawberries in secondary changes that.
1/19/24 (Day 53)
Stirred strawberries. I think it’s read to rack and clear.
1/24/24 (Day 58)
Racked into new bucket. Back sweetened to 1.030 with Lehua Honey. Gonna cold crash outside for a couple of days. 10.6 ABV
Initial results: M: 8.5 K: 7
Labels created at work. Will print at work.
1/27/24 (Day 61)
Labels printed and bottled today. It’s really hazy and not even clearing in the bottle. It’s sweet and tastes like a strawberry.