Some leftover Strawberries had a bit of mold, cooking them to 160+ degrees farenheight for 20+ min should both release a lot of juice and kill the mold.

Ingredients

• 3 lbs. raw honey
• 1.5 lbs. Strawberies Diced
• 1 Packet K1-V1116 yeast
• 1/2 tsp pectic enzyme
• 1/2 tsp wine tannins
• 1/2 tsp Fermaid-O Nutrient
• 1 Gallon Spring water (add in pieces)

Recipe

1. Sanitize equipment using Star-San
2. Simmer Strawberries at ~160 degrees farenheight for 20 min
3. Add to fermenting vessle.
4. Add honey/water and stir
5. Allow to cool to 65 deg F
6. Add Fermaid-O to the fermenter, use the Tosna calculator for further nutrient additions.
7. Pitch yeast according to the package with the addition of Go-Ferm and add to the fermenter
8. Top with water until there’s a reasonable amount of room left for the fermentation (take initial gravity reading)
9. Seal using a sanitizer filled airlock and set in a cool dark place
10. After fermentation Stabilize, Backsweeten the mead according the the process in Resources

Batches

• 5/25/25 - First Attempt: Link