I found that after chilling, there is so much pectin in the berries that the mead actually begins to jell a bit, and you may find small particles of jelly like substance in your mead but you can combat it with some pectic enzyme. Either way, you can't beat the taste!
Bring honey, maple syrup, and acid blend just to the boiling point with 2½ gallons water. Hold just below a boil for 30 minutes, adding spanish moss for last 10 minutes of boil.
Cool to at least 120°F and transfer to primary fermenter. Add enough cool water to fill fermenter to 5 gallons and further reduce temperature to 75°F
Pitch Champaigne yeast at 75°F and aerate well.
Ferment for 11 days at 75°F, First CO2 should be evident within 8 hours.
Thaw strawberries and add to ONE of three secondary fermenters (2½ gallon water jugs work well) by cutting off a corner of the bag and squeezing them through with your hands. DO NOT CHOP, OR GRIND the berries, it will release the bitterness in the seeds.
Rack 1/3 of the mead into this fermenter (don't forget to leave
Ferment 5 days at 75°F
Rack into a tertiary fermenter. Use another 2½ gallon water jug. Leave the used berries in the secondary fermenter and trash the whole thing (you DID use a disposable jug right?)
Ferment an additional 10 days at 75°F
Rack to bottling bucket, and bottle without priming. As a still mead (no carbonation) it can be stored in wine bottles, or various sizes of jugs without the tedious mucking about with individual bottles, although theese work just fine too.
Mead is ready to drink when crystal clear (about 4 weeks)