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Strawberry Mead Recipe

Strawberry Mead Recipe

Postby HighHeelKitchen » Fri Jun 03, 2011 12:43 am

Strawberry Mead:
4 quarts water
1 (5-pound) pail honey
4 quarts very ripe strawberries
1 (2-pound) can crushed pineapple
2 cups white raisins, finely chopped
1 package dry granulated yeast

Combine water and honey in a sterilized kettle. Bring to a rolling boil for 10 minutes. Strain off any froth.

Meanwhile, crush strawberries very fine with a potato masher. Remove honey-water from the stove and immediately add the strawberries. Set aside to cool to lukewarm.

When strawberry-honey mixture has cooled, stir in pineapple and raisins. Sprinkle yeast over surface, cover with cheesecloth and put in a warm place for 2 weeks. Stir daily. After two weeks, strain through a jelly bag, squeezing very dry. Return to the kettle to settle for two days. Then siphon off into clean, sterilized bottles and cork lightly.

When fermentation has stopped, cork tightly and seal with paraffin. Age for at least 8 months. If you can hold out for a whole year, this mead tastes like bottled summer.

- Coven Of The White Lotus


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