Run repeatable 1-gallon test batches to dial in:

• Flavor profiles
• Fruit ratios
• Honey vs sugar balance
• Fermentation performance

• 3 lb honey
• Water to 1 gallon
• Target OG: ~1.090–1.100

• 3 lb honey
• ~3 lb strawberries
• Water to ~1 gallon
• Target OG: ~1.095–1.110

• ~3 lb strawberries
• 2–2.5 lb sugar
• Water to ~1 gallon
• Target OG: ~1.085–1.095

1. Freeze strawberries
2. Thaw completely
3. Lightly crush (do NOT puree)

Optional:

• Add pectic enzyme → wait 30 min

• Dissolve sugar (Batch C) in warm water
• Add honey (A & B)
• Add strawberries (B & C)
• Top with water (leave headspace)

• Shake vigorously 1–2 minutes

• Take hydrometer reading
• Record OG

Yeast:

• EC-1118
• ~½ packet per gallon

Nutrients (Fermaid O):

• Total: 1 tsp per gallon
• Day 0: ½ tsp
• Day 2–3: ½ tsp

• Temp: 65–72°F
• Out of direct sunlight
• Fruit batches: allow extra headspace or use blowoff tube

• Pitch yeast
• Add first nutrient

• Active fermentation
• Foam forms
• Fruit rises

Action:

• Punch down fruit cap 1–2x/day

• Add second nutrient dose

• Rack fruit batches (B & C) off strawberries

Do NOT exceed ~7 days on fruit

• Rack all batches off sediment (lees)

• Push down daily
• Keep all fruit wet
• Prevents mold + improves extraction

• Risk: overflow
• Fix: blowoff tube or reduce volume

• Normal
• Expect activity within 24 hours

• Usually nutrient issue
• Fix: proper Fermaid O schedule

• Fruit left too long
• Fix: rack earlier (Day 4–5)

Batch: A / B / CDate Started:Ingredients:OG:Yeast:Nutrient Schedule:Temp:Day 1 Notes:Day 3 Notes:Day 5 Notes:Rack Date:Final Gravity (FG):ABV (est):Taste Notes:Changes for Next Batch:

• Honey = body, complexity, slower fermentation
• Sugar = faster, brighter, fruit-forward
• Fruit load impacts:
  • Color
  • flavor intensity
  • fermentation speed

Adjust ONE variable per batch:

• Fruit amount
• Honey vs sugar
• OG (strength)
• Yeast strain

• Traditional Mead → baseline / aging product
• Strawberry Mead → balanced signature candidate
• Strawberry Wine → fast, approachable product

• Add acid balance (lemon or acid blend)
• Secondary fruit additions for cleaner flavor
• Stabilize + backsweeten for consistency
• Scale to 3–5 gallon batches once dialed

Move from:

“good batch”

To:

repeatable, branded product (Honor & Oak Mead & Wine)