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Strawberry Mead

An ancient honey wine infused with fresh strawberries for a balanced golden-pink beverage offering subtle sweetness, tart brightness, and complex flavors after fermentation.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 5 bottles
Course: Drinks and Beverages
Cuisine: Medieval European
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds raw honey approximately 1.4 kg
  • 4-5 pounds fresh strawberries hulled and halved (approximately 2-2.3 kg)
  • 1 gallon water 3.8 liters, filtered or distilled
  • 1 packet wine yeast champagne yeast or dry wine yeast such as Lalvin D-47 or Nottingham
  • 1 teaspoon yeast nutrient optional
  • 1/2 teaspoon acid blend or lemon juice

Equipment

  • 1-gallon glass carboy or demijohn
  • Airlock and rubber bung
  • Large stainless steel pot (8+ quarts)
  • Long-handled wooden spoon
  • Hydrometer (optional but recommended)
  • Thermometer
  • Fine mesh strainer or cheesecloth
  • Siphon and tubing
  • Bottles and caps (750ml wine bottles)
  • Large glass mixing bowl or secondary fermenter
  • Sanitizer (Star San or similar food-grade)
  • Funnel

Method
 

  1. Sanitize every piece of equipment that will touch the mead using a food-grade sanitizer.
  2. In a large stainless steel pot, gently warm 1 gallon of water to 140°F (60°C). Add 3 pounds of raw honey and stir until fully dissolved, about 5 minutes.
  3. Allow the honey mixture to cool to 65-75°F (18-24°C), about 1 hour, then transfer it to a sanitized 1-gallon carboy using a funnel.
  4. Add 4-5 pounds of hulled and halved fresh strawberries directly into the carboy.
  5. Sprinkle 1 packet of wine yeast and 1 teaspoon of yeast nutrient onto the surface of the liquid (dry pitch). Do not stir.
  6. Install an airlock and ferment at 65-75°F (18-24°C) in a dark place for 2-3 weeks, or until activity slows.
  7. Siphon the mead off the sediment into a secondary fermenter, leaving behind the fruit and lees.
  8. Attach an airlock and age the mead at 65-75°F (18-24°C) for 4-8 weeks, or until clear.
  9. Siphon the clear mead into sanitized bottles, cap loosely, and condition at room temperature for 2-3 weeks before sealing.

Notes

Keep detailed notes of fermentation timeline and temperature for best results.