3 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey, 8lbs of frozen strawberries and 8lbs. frozen rhubarb. topped off water to Original gravity of 1.090. rehydrated 2 packets of lalvin 71B with 95 bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45 but raised to 65 and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that
Sorbate and Camden tabs and backsweeten to 1.020