Watering down after adding too much honey?

[Markov41]

I'm following a recipe for my first ever 5 gallon batch of mead that asks for 4 gallons of water and 20 pounds of honey. I was only able to fit 3.5 gallons of water in with all 20 pounds of honey. After some more research since starting this batch on August 29th, it seems like I've included way too much honey. I'm considering adding another half-gallon to a full gallon of water after primary fermentation is complete and just throwing out what I'm replacing with water. If this is indeed the best solution, how would I go about properly mixing the water into the must without aerating and spoiling it all?

I'm also going to be including 18oz strawberry preserves at this time and have basically the same question - how do I incorporate it into the must properly?

 

[Maylar]

You should dilute it now. Find another bucket for fermenting and split the batch. There's no problem stirring air into it at this stage.
Do you have a hydrometer and know how to use it? It's the #1 tool for any fermenting process.
And are you managing the ferment with nutrient additions?

 

[darigoni]

I'm guessing you don't have a hydrometer?

What yeast did you use and how much?

Nutrients?

Has it started fermenting?

As an estimate. 20lbs of honey is approx. 1.75 gallons, so adding 3.5 gallons of water, your total batch size should be around 5.25 gallons. Does that sound right?

20lbs of honey in a 5.25 gallon batch should give you an Original Gravity of 1.137. While its high, with some proper nutrients and attention, a good yeast should probably eat through most of the honey. You'll probably end up with an ABV around 17%.

You realize that 18 oz of strawberry preserves is not very much in the scheme of things. When using fresh fruit the recommended addition starts at around 3lb/gal and goes up........

 

[Markov41]

I don't have a hydrometer. I'm just trying to get the basics out of the way for now and I'm happy with however dry or sweet it comes out for my first batch... Though ideally I'd like it as sweet and with the most strawberry flavor possible while still being able to produce half of the batch as sparkling mead.

Yes, I've been using yeast energizer and nutrients.

I replaced 3 quarts of the must with 3 quarts of water and stirred it up with a sanitized driveway marker. It was fermenting at fairly rapid pace prior to this, and now it's going significantly slower at about 1 bubble per second. I'm not too concerned about this as this is probably normal right after diluting. Maybe I should add additional energizer or nutrient?

I was also second guessing the strawberry dose with this recipe. I've seen the more popular method is adding a sanitized stocking full of several pounds of frozen and then thawed strawberries instead. Maybe even the preserves as well? I have the pectic enzyme ready to go for this step. I'd like to make half of this batch sparkling mead so I'll have to omit the campden tablets and potassium sorbate as I understand.

 

[Medsen Fey]

Hi Markov,
A hydrometer is the basics.
Without one, you will be guessing as to whether your batch is finished or not, and that is asking for bottle bombs. You definitely don't want to try making sparkling batches without one. Please be safe.

- Medsen