beastmaster im looking for your strawberry mead recipe

can you please help me out i bought the book you recommended.

[mystic]

/me wonders how much that will cost ya

me to. i know i got it downloaded some where as an archive but dont know where.

i found this on the net:

Mead Made Easy: Strawberry Melomel



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Source: Dick Dunn
Mead Lover's Digest #171, 10 July, 1993 Ingredients:

• 6 lbs clover honey
• 4 lbs alfalfa honey
• 12 lbs strawberries
• Red Star Prise de Mousse yeast
• 4 oz dextrose (bottling)

Directions:

• Start the yeast in about a pint of water with a few tablespoons of dextrose. Be sure the starter solution and jar are sterile, and at 70-80 F before adding yeast. This yeast should start quickly--a few hours at most.
• Clean and hull the strawberries; chop into a few pieces. (Don't crush them or you'll have an impossible mess at racking.) Put them into a sanitized plastic-pail primary.
• Bring 4 gallons of water to a full boil. Remove from heat and immediately add the honey; stir thoroughly. (This will sterilize the honey without cooking the flavor out of it.) Cool to about 150-160 F, pour over the berries in the primary fermenter. Cool to pitching temperature (below 80 F) and add yeast starter. Stir thoroughly to mix and aerate.
• Every day or two, push the floating mass of strawberries down into the fermenting mead (the equivalent of a winemaker's `punching down the cap').
• After the strawberries have become very pale--probably ten days or more--strain out as much of the strawberry mass as possible, then rack into a glass carboy. Be prepared for the racking tube to clog. (A stainless `Chore Boy' over the bottom end of the tube will help.)
• Ferment to completion. If necessary, fine with gelatin. Prime with the 4 oz (by weight) of dextrose dissolved in water; bottle using crown caps.

Notes:

• 12 lbs strawberries in a 5-gallon batch seemed like a lot at first, but it has worked out right. This gives a pronounced strawberry nose and taste, nothing subtle about it. You could use as much as 15 lbs (3 lbs/gallon) of fruit. I used frozen strawberries...naturally, these are mushier and more likely to create pulp that's hard to manage in the primary, but they also release juice more readily.
• The blend of honey was intended to be such as not to mask the strawberry flavor. This turned out not to be an issue; you could shift the balance more toward the alfalfa or other stronger honey.
• Keep in mind that strawberries don't have a lot of sugar in them. They contribute flavor but not much fermentable.
• The mead fermented out in about eight weeks. I have no real idea what the true starting gravity was; it's just not possible to get a useful number with the fruit in it. It finished at 0.991.
• We were serving the mead and getting good reviews at sixteen weeks from the start of fermentation (eight weeks after bottling). After almost a year from start, the strawberry character is still holding true.

here is another:
Strawberry Melomel
So last week on 12/02/03 I finally started up a Strawberry Melomel that I've been wanting to put together. Below is the recipe:

- 12 lbs. Honey
- 4 lbs. Strawberry
- 1 bottle (2 qts) of Welch's Red 100% Grape Juice
- 4 Gallons Water
- Yeast Fuel / Energizer
- Campden tabs
- 1 pkg of Montrachet yeast

OG: approx. 1.100

Heat up the water, you can add the honey to disolve (do not boil) or just straight into your fermenter. Add strawberry to fermenter, I added it in a bag and squished the fruit as much as possible with a mash potato tool makes it easier to pull out later on. Add water, honey (if not already added), yeast energizer/fuel, and grape juice. Add campden and mix well. 24 hours later pitch yeast. Cover loosely or with towel, continue to stir daily for approx. 5 days then rack off the fruit, or in my case remove the bag and then rack into a carboy. Top up to about 5.5 gallons. Gravity should be around 1.030.
You can add additional honey if desired. Then it's wait time.

Smelled delightful at racking and sample tasted wonderful, can't wait to see how it is a few months down the road. Below are two pics I took while racking off the fruit into the carboy to which I had 3 more lbs. of honey in. I'll update this thread later on to show progress. Enjoy.

i just bet beast strawberry mellomel is so much better than these.