"strawberry experiment"
first batch - march 2003 - may 2003 (when it was consumed)
12 lbs crockett honey
6 lbs frozen strawberries. whole
1 meadster's pack
lavin RC 212 yeast
4 gal water
the must was combined on the stove, by bringing the honey, water and strawberries up to ~ 180 F for 20 min. allowed to cool overnight. packet and yeast was added after temp had settled the next morning.
1st rack from primary to secondary after 3 weeks - specific gravity readings indicated approx. 12% alc content.
2nd rack to clean carbouy after 1 month, campden added
mead was consumed before proper aging had taken place.
it exibited a sharp flavor, somewhat tart. not a pleasant aroma or clarity.
somewhat smooth aftertaste. example of an oxidized mead?