- 6.5 lbs. light honey (clover is best here)
- 1/2 tsp. gypsum
- 1 tsp. citric acid
- Prise de mousse yeast
- 2 lbs. fresh, bruised strawberries
- 5 or 6 peeled and mashed kiwis
- 3/8 cup corn sugar for priming
Step by Step:
Boil honey, gypsum, and citric acid in 3 gals. water. Chill and pitch with yeast. After 10 to 14 days, rack onto strawberries and kiwis. Age on fruit three to four weeks, then rack into a third fermenter. Condition six to eight weeks, then prime with corn sugar and bottle in champagne bottles. Age cool for up to a year.
- Bring water to a boil, add water treatments (usually gypsum and acid blend) and honey. Boil no more than 15 minutes, skimming the foamy albumin off the surface every two or three minutes.
- Chill to 75° F and add yeast nutrients, stir to dissolve, and then pitch yeast. Seal and put the mead in a relatively cool (65° to 70° F) corner.
- Ferment 10 to 14 days in primary, then rack to a glass secondary. Age in secondary for at least six weeks (check the airlocks regularly to avoid evaporation and contamination problems).
- Bottle (when gravity has fallen below 1.020), either as is or priming with one-eighth cup of corn sugar per gallon for sparkling mead. Since you will be aging for considerably longer than most beers, oxygen-absorbing caps or wine corks are strongly recommend.
- Leave the bottled mead undisturbed in a cool, dark place for three months before you even think about trying one. The first one will probably disappoint you. Leave it another three months and try it again. Like bottle-conditioned beer, bottled sparkling mead will cast a considerable amount of sediment, so decant carefully when serving.