paraordnance

Recipes 

I would either mix 50:50 (primary/secondary). Or use 8 lbs per 2 gal in secondary after sorbate.

paraordnance

Recipes 

7 days is sufficient, you can sample along the way

gilliam

Recipes 

Depends on what taste you're after.
I tried a strawberry melomel and wanted just a hint of strawberries, and I actually managed exactly that!

I took roughly 2 pounds of well tasting frozen strawberries, thawed them and put them through the blender. Poured the result into primary and let it ferment.
The result was too dry so I had to back sweeten a bit.
Turned out to be really yummy!!

PaddyMurphy

Recipes 

You'd be better off with K1V than 1118. Personally I prefer to use the ½ and ½ approach for sweet fruits: half in the primary (preferably run through a blender until liquid-ish), half put into the secondary whole.

__________________
Ridding the world of the scourge of alcohol. One glass at a time
***
Primary - Cranberry wine, Pomegranate Raspberry wine
Secondary - Nothing to see here. Move along.
Bottled - EdWort's Apfelwein, Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel

louie0202

Recipes 

I just did a three gallon batch with 11 lbs of honey and 12 lbs of strawberrys in the primary. I will let you know in a year how it turns out. I used pectite enzyme, wine/grape tanins, for the yeast I used a champaign yeast...I didn't use 1118, every mead I have made with that turned out very hot. I try to stick to something that will ferment only to about 14%

__________________
On Tap: American Cream Ale (AG), Random Beer (AG)
Primary #1: French Saison (AG), Orval Clone (AG), The Number Eight (AG), Argentine Malbec, Belgian Blonde (AG)

regulatedhobbyist

Recipes 

Well, I did use the 1118. I wonder if the fusels caused by the 1118 would be decreased if I cooled the ferment temp. I know that this is the case with D47. Anyone know?

I am planning to back sweeten. This is more a gift for SWMBO. Make it strong so it doesn't take much to make life better.

regulatedhobbyist

Recipes 

Do you have a recipe?

odinsgift

Recipes 

I made a strawberry mjød that took two years to clear without pectic enzyme, and two days with. I would recommend pectic enzyme.

regulatedhobbyist

Recipes 

I used pectic enzyme because I read (or was told) that strawberry pectin sucks for wine but great for jelly. It was bubbling along about once every 1-1.5 seconds last night. I might take a gravity reading in a couple of days. Usually 1118 will burn through sugars pretty quickly.

gilliam

Recipes 

Here's how I made it for a 10 liter batch (almost 3 gallons).

450 g frozen strawberries
3.5 kg mixed flower honey from a local beekeeper
Wyeast dry mead yeast (Vintner's Choice 4632 Activator)

I boiled 0.5 kg honey for ca 15 min on rather high heat until the foam had the color of gingerbread cookies. (I was aiming for a slight hint of caramel in the taste, but I can't detect any in the result. )
Added ca 2 liters of water and the rest of the honey and let it all dissolve.

Thaw the strawberries and put them in a blender with a little bit of water and mash it up.

Pour the honey and the strawberries into carboy and top off with water.
Pitch the yeast and shake the whole thing to aerate.

SG 1.086
FG 0.998 (1 month later)

Optional step: Back sweeten to taste.

When I do this the next time, I will add pectic enzyme to the recipe, since it takes some time to clear (and I'm still trying to learn the patience bit...).