KISSR - Keep It Simple Strawberry Rhubarb - is made with strawberry juice and diced rhubarb.


A package of Red Star Pasteur Champagne yeast was rehydrated at brew time.

March 13, 2003 - Honey and water were heated to 160 F. The fruit was added to the kettle and the temperature brought back to 160 F. Then the chiller was placed into the kettle and the must was kept at 160 F for 15 minutes. Then the must was cooled to 100 F and poured into the sanitized and rinsed bucket. Water was added to make 5 gallons, then the yeast was pitched and stirred in.

April 10, 2003 - heated 2.25 lbs. of honey with 7 cups water. Kept at 160 F for 10 minutes and cooled. Poured the cooled new must into the bucket with existing must, and racked from bucket into carboy.

September 20, 2003 - racked.

February 19, 2004 - boiled corn sugar with water and poured sugar water into bucket. Racked mead into bucket. Bottled.

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