Started a starter last Friday morning. 1 pound of honey, half gallon of water, two packages of Nottingham yeast. It took off bubbling within an hour. Saturday (my 29th birthday) midday I put together the must. 11 pounds of honey, fresh water plus the starter to just over 3 gallons total. Then I added 3 pounds fresh pureed peaches. 1.5 pounds of fresh pureed kiwi, 1.5 pounds strawberries, and 4 pounds of store bought frozen (thawed) raspberries. Also threw in a good bit of rasins, two cinnamon sticks, a proper amount of yeast nutrient and yeast energizer. My goal is to get a good 3 gallons into secondary after a couple of weeks for a relatively low (10% or so tolerance from the Nottingham) abv very sweet mead for my 30th birthday.
I didn't take an OG reading as we were already drinking while preparing the must. I'm not so concerned with final abv but I would like to be able to check gravity to make sure it doesn't get stuck.
I have not opened the fermenter yet but I assuming I still have floating fruit. So I'm assuming I need to pull a sample with a wine thief to get a reading. Is this correct?
Also: Does anyone see a big problem with this recipe?
Sidenote: Does anyone know where to get a badass goblet? I'm thinking pewter maybe and I like less detail (no dragon s or unicorns)