We got a really good deal on strawberries. Yum. This one was quicker to age than our previous meads.
Heat honey with water to almost boiling. Add acid blend, Irish Moss, and yeast nutrient. Skim scum. Add juice. Keep hot for about 15 minutes to pasturize. Cool must, pour into carboy and add water to make 5 gallons. Pitch yeast at 76 F. Stir.
October 22, 1994 - Brewed and stored with a blow-off tube.
November 28, 1994 - Racked and stored with bubble lock.
February 23, 1995 - Racked and stored with bubble lock.
April 13, 1995 - Bottled.
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