We seem to have some talented brewers here in the forum. Would be nice to see some final results from the community members in this forum! Perhaps it can also inspire some people who are curious about the hobby.
I can start: here is a sparkling mead along with my labeled bottles.
Beautiful color. How does it stand up to the 16%? Is there sufficient fruit or is it overpowered by the alcohol? I have some strawberry in the cellar, but I made it 11% off-dry.
The alcohol is not overpowering, the flavor is both complex and smooth with a perfect strawberries and sunshine aftertaste. I made 5 gallons with 25lbs of strawberries and 12 pounds of sugar so strawberry essence was really packed in there! I failed at a scuppernong wine before this so was ready for disappointment but I got an acid kit and think that lends a lot to final product. I also was a little OCD every step of the way but I think that's part of why it actually turned out so well.
I brought some up a friend's house in the North Carolina Appalachian mountains. His cousins who have been 'home brewing' for generations probably paid me the highest compliment when they had some and were like wow, that actually tastes like something you'd but at a store!
Sounds like it all worked out well!
25 lbs of fruit with 12 lbs of sugar all in 5 gallons????? Do you have a picture of this..... I only ask because I am having a difficult time visualizing the volume.
Ok well first things first! I fermented the fruit and sugar water in a bucket for about a week, covered with a towel, punching down the musk daily and praying nothing would ruin it. It was in a strainer bag which kept the pulp and seeds back and just left the liquid to add to the 5 gallons carboy.
Here's it just in the carboy.