Nordic Strawbanawi Mead Recipe:

Nordic Stawbanawi Mead:

things I will use: 5 gallon batch

18# clover honey
18# Frozen Strawberries (thawed) (all natural) (no extra sucrose)
2# Ripe Banana
2# Kiwi
1 TBSP (8g) Gypsum
1/4 tsp Irish Moss
pinch of Yeast Nutruents
pinch of Yeast Enzyme
Lalvin 71B-1122

Procedure:
Add 18# clover honey, 8g Gypsum, and the Irish Moss to 2 Gallons of water and bring to a boil for 10-15 minutes.
ADD sliced (not diced) strawberries to the cooled 'mead wort'
***Do not boil them, rather bring 'mead wort' down to pasturize temperatures (160 degrees F) and steep berries for 20-30minutes***

Transfer the strawberry 'mead wort' to a large carboy 6gal+ (need some fruit room).
add enough spring water to bring batch to 5 gallons. Lift and Shake ~ to add ample oxygen.
ADD pinch of Yeast Nutruents, Add pinch of Yeast Enzymes...
*Now take the Lalvin 71B-1122 yeast
*rehydrate it in a preboiled (105 degrees F) water just a few minutes before pitching it into mead ~
Pitch rehydrated yeast once 'mead wort' is below 80 degrees F

attach carboy airlock ~

**best at 70 degrees F durring the full fermentation process**

wait 24 hours: ~ day 1
open and stir the fruit mixture slowly ~ to prevent any blockage of yeast
add another small pinch of Yeast Enzymes
add another small pinch of Yeast Nutruents

Wait 2 more days: ~ day 3
open and stir the fruit mixture slowly ~ to prevent any blockage of yeast
add another small pinch of Yeast Enzymes
add another small pinch of Yeast Nutruents

wait 2 more days: ~ day 5
open and stir the fruit mixture slowly ~ to prevent any blockage of yeast
add another small pinch of Yeast Enzymes
add another small pinch of Yeast Nutruents

wait 24 hours: ~ day 6
open and stir the fruit mixture slowly ~ to prevent any blockage of yeast

wait 24 hours: ~ day 7
Investigation day...
take a gravity reading ~
take a look at fruit ~
make judgements ~ is it time to rack 2ndary?
*rack to secondary when you feel it is time ~
Primary fermentation will last 4-6weeks ~
"how long do you want your mead on that fruit that at this point might just be rotten trub"
**I plan to rack secondary anywhere from day 7 to day 10

Rack the mead to a secondary fermenter to seperate mead from yeast abused strawberries which are now sunk or floating colorless~

add water if you feel trub stole too much~

At this point you will add the 2nd fruit batch ban:'s and Kiwi )
make sure to wash your fruit thoroughly before peeling to remove impurities~

Slice up some chunks of the 2# banana ~ not too small ~
Slice up some chunks of the 2# Kiwi ~ not too small ~

add fruity chunks into secondary ~

again ... leave for 1-3 weeks *or until judgment makes the call ~

Now we will rack to a thirdary -lol-
this will seperate any of the sediment and prepair the Strawbanawi Mead for aging and clarification
This could take several more weeks ~
take note of the apperance and gravity ~

BOTTLE WHEN FG IS REACHED AND WHEN MEAD HAS CLEARED

we are shooting for an FG of 1.020- 1.035 depending on your taste and desired sweetness ~

Prime with a little more clover Honey or corn sugar ~
corn sugar 3.4 oz to a CO2 volume of 2.25

drinkable weeks after bottling ~ aged to perfection in 1-2years!