This mead screams summer, just like a strawberry rhubarb pie.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 1 1/2 lbs Rhubarb

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

Steep the rhubarb at 170 degrees Fahrenheit with the 96 ounces of spring water for 30 minutes. Remove and strain from the rhubarb Let cool completely . Determine how much liquid is left and replace missing with spring water to get back to 96 ounces.

Secondary

• 1 1/2 lbs Strawberries (previously frozen)

• 1 1/2 lbs Rhubarb ( previously frozen)

• 1/2 Madagascar Vanilla Bean, split

leave for 1-3 weeks tasting every 7 days, remove when desired taste is achieved.