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So, after 5 days I took the strawberries out, the anti-pectin stuff is in the mail, and I added raisins to keep the yeast going after any shock that may have been dealt to it in the removal process. I'm a noob at this, like I said, so I'm not sure exactly what to do. I'm thinking about letting...

Recipe - 3 lbs clover honey 1 gallon spring water 1 gram wine yest 1.25 gram go-ferm .75 lbs strawberry I put it all in a 1 gallon glass jug, with a stopper and 3 piece airlock. I read on another thread that i should add pectic enzyme to make sure the mead clears. Anyone second this? How...

Alright guys, here it is.

Yeah, I said what I was buying above.

Okay, I am ordering a 1 gallon glass jug from the above store, plus a 3 piece airlock, stopper, 10 g of Go-Ferm, and 5g of Dry Wine Yeast (Montrachet)....but I NEED to know..... I am using the above recipe (1 gallon water, 3 lbs honey) how much yeast and nutrients do I need to use? Exact...

It says to poke a hole in the balloon to let the gas escape. Wouldn't that prevent it from dissolving back into the mead?

Okay, I'll keep the raisins in.

My friend and I are going to try to make our first batch of strawberry mead. We zero experience with alcohol making, and would like to start with a very basic recipe. We're working off of this recipe: 1 Gallon of Spring Water (room temperature, do not get refrigerated) 3 pounds of honey – pure...