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🍓🍯 Honor & Oak – Small Batch Mead & Strawberry Wine (1 Gallon System) 📌 Purpose
Run repeatable 1-gallon test batches to dial in:
Flavor profiles Fruit ratios Honey vs sugar balance Fermentation performance 🧪 Batch Overview (A/B/C Test) A — Traditional Mead 3 lb honey Water to 1 gallon Target OG: ~1.090–1.100 B — Strawberry Mead 3 lb honey ~3 lb strawberries Water to ~1 gallon Target OG: ~1.095–1.110 C — Strawberry Wine (Sugar) ~3 lb strawberries 2–2.5 lb sugar Water to ~1 gallon Target OG: ~1.085–1.095 🍓 Fruit Prep (Critical) Freeze strawberries Thaw completely Lightly crush (do NOT puree)
Optional:
Add pectic enzyme → wait 30 min ⚙️ Build Process Step 1 – Mix Dissolve sugar (Batch C) in warm water Add honey (A & B) Add strawberries (B & C) Top with water (leave headspace) Step 2 – Oxygenate Shake vigorously 1–2 minutes Step 3 – Measure Take hydrometer reading Record OG Step 4 – Yeast + Nutrients
Yeast:
EC-1118 ~½ packet per gallon
Nutrients (Fermaid O):
Total: 1 tsp per gallon Day 0: ½ tsp Day 2–3: ½ tsp 🌡️ Fermentation Conditions Temp: 65–72°F Out of direct sunlight Fruit batches: allow extra headspace or use blowoff tube ⏱️ Fermentation Timeline Day 0 Pitch yeast Add first nutrient Day 1–3 Active fermentation Foam forms Fruit rises
Action:
Punch down fruit cap 1–2x/day Day 2–3 Add second nutrient dose Day 4–6 (CRITICAL) Rack fruit batches (B & C) off strawberries
Do NOT exceed ~7 days on fruit
Week 2–3 Rack all batches off sediment (lees) 🍓 Fruit Cap Management Push down daily Keep all fruit wet Prevents mold + improves extraction ⚠️ Common Issues & Fixes Overfilled fruit batches Risk: overflow Fix: blowoff tube or reduce volume No activity in first 12 hours Normal Expect activity within 24 hours Harsh / hot alcohol Usually nutrient issue Fix: proper Fermaid O schedule Bitter / vegetal taste Fruit left too long Fix: rack earlier (Day 4–5) 📊 Batch Tracking Template Batch: A / B / C Date 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: 🧠 Lessons Learned Honey = body, complexity, slower fermentation Sugar = faster, brighter, fruit-forward Fruit load impacts: Color flavor intensity fermentation speed 🔄 Iteration Strategy
Adjust ONE variable per batch:
Fruit amount Honey vs sugar OG (strength) Yeast strain 🎯 Product Direction Traditional Mead → baseline / aging product Strawberry Mead → balanced signature candidate Strawberry Wine → fast, approachable product 🚀 Future Improvements 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 🏁 Goal
Move from:
“good batch”
To:
repeatable, branded product (Honor & Oak Mead & Wine)