Start by washing and hulling the strawberries. Slicing them increases the surface area for better flavor extraction during fermentation.

In a large pot, combine the sliced strawberries with 1 gallon of water. Bring it to a gentle boil, stirring occasionally.

Once the strawberries have softened, remove the pot from heat and stir in the honey until dissolved.

Allow the mixture to cool to room temperature.

Using a funnel, carefully transfer the cooled mixture into your fermentation vessel.

Add the yeast and yeast nutrients to the vessel, gently swirl to mix.

Seal the fermentation vessel with an airlock and store it in a dark, cool place for about 2-4 weeks.

Once fermentation is complete, siphon the mead into clean bottles, avoiding sediment, and seal the bottles.

Let them age for at least another week before enjoying.