Midsummer’s Mead (Strawberry Melomel)

My (now) wife had picked over 30 pounds of strawberries one day, and I was only able to convince her to part with any of them because I told her this mead was for our upcoming wedding! I brewed a bunch of beers and meads for the ceremony, and this one was a crowd favorite.

Midsummer’s Mead

A dry strawberry mead (melomel)
Batch Size: 3 gallons
Author: Andrew Paradis

Batch Data

  • 5-6 gallon carboy – need the extra volume to handle the added strawberries
  • OG 1.110
  • FG 1.003
  • ABV 14%

Ingredients

Fermentables

  • 9 pounds Wildflower Honey Swan's Honey (Albion, Maine)
  • 10 pounds Fresh Strawberries Fairwinds Farm (Bowdoinham, Maine)

Yeast

  • 2 packets Lalvin D-47 Two packets is 11 grams

Other

  • 3 grams Fermaid K Yeast nutrient

Instructions

  • Sanitize the carboy.
  • Heat 9 quarts of water to 140F, then add the honey (to dissolve) and Fermaid K.
  • Clean and stem the strawberries. Crush half of them, and quarter the other half. Add them to the sanitized carboy.
  • Add the honey mixture to the carboy and cool to pitching temperature (65F).
  • Pitch the yeast, and ferment for two months.
  • Rack the mead off the strawberries into a secondary carboy. Allow to condition/ferment another week (or until fermentation is complete).
  • Rack into bottles, seal, and store for as long as you can resist.

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