So this is my first Strawberry Kiwi...
15# Clover Honey
2 OZ Nutrient
Water to make 5 gallons
1 pkg Montrachet yeast
1 tsp grape tannin
16 lbs strawberries
4 lbs kiwi
2 1/2 tsp pectic enzyme
So as I was going to wait to put fruit in secondary, I cleaned or peeled the fruit, put in separate freezer bags and froze.
Put honey in a hot water bath to get warm for easier pouring. I do not boil my mead yeast. Once warm enough I put the honey, nutrient and water into primary and mixed well. I use a one of those long black paint stirrers you put on a drill as this gets the job done fast! Sprinkled the yeast on top and let sit for about 12 hours. After 12 hours I mixed int he yeast.
Sat for about 8 hours with a little action but when I got up, it was going nuts :-) Music to my ears.
So once initial ferment is done (probably about 3 to 4 weeks), I will add the enzyme to the fruit puree, mix them real good and put in a mesh bag into the secondary with the tannin.
After about a month or even 2, I will rack over to a 3rd and ass 1 pkg of Super Kleer and 5 campden tabs (crush well and dissolve in a cup of warm water). This is probably the best stuff for wine, I love it! Once cleared (about a week) will rack again. Not sure yet but I will probably let sit in that carboy for 2 month then bottle and age for at least 6. Will keep you up to date.