While shopping in a Wal-Mart a couple of months ago, I decided it might be fun to try making a strawberry mead. I picked two items off the shelf to combine with water, yeast nutrient, and yeast to produce the mead. After the mead finished fermenting, the strawberry flavor became minimal or non-existent. This may be in part due to the high attenuation of the yeast used, which dried the mead out completely. If I did this again, I would use a less attenuative yeast and more of the strawberry preserves. That is not to say this isn't a good mead. It's just dried to the point that any strawberry character is imperceptible, at least to me. It finishes more like a dry white wine. Ingredients 1.5 gallons of tap water 5 pounds of Generic Honey 27 ounce jar of Welch's All-Natural Strawberry Preserves 2 tsp. DAP 2 tsp. Wyeast Yeast Nutrient 2 packages Crossmyloof Mead Yeast Just these, water, yeast, and nutrients... Characteristics of this batch: Batch Volume: