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Old 06-10-2012, 07:43 PM   #1
thecad
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Default Viking feast 2012

Just sevred up my first batch of mead at my viking feast last night. This was my first time making mead and it turned out fantastic. I only have 3 of 23 bottles left, everyone ignored my home brew beer and drank mead all night. I have decided to try and make this a annual event and hope it will get more elaborate with coustuems and such. I want to thank everyone for thier help in my mead making quest. The vast amount of knowage here defenity helped things go more smootehly. I'm now looking for ideas for next years mead which i plan on starting next weekend.

Any suggetstions for flavoring etc is very welcome. This years was blackberry flavored. thanks again for everyone's help

your pal
THE CAD

PS: how many lbs of honey are in a gallon?

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Old 06-10-2012, 11:41 PM   #2
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I think a gallon of honey is usually 12 lbs. And congrats on the turn out of your first mead.

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Old 06-11-2012, 01:45 AM   #3
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It'd probably be really cool iof you tried one of the Viking Blod recipes, seems the clones use cherry and or cranberry juice and the ones that are more true to the original use a ton of honey, hops and hibiscus,

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Old 06-11-2012, 02:24 AM   #4
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I plan on making my "black berry death" again since everyone liked it, but since so much of it went I'm looking to make 2 extra 3 gallon experimental batches to try new flavors.

Brewingmedic: I'm all about heavy honey, "black berry death" had 20 lbs of honey and 3.3 lbs of black berry puree in it

I will research these Viking blood recipies, they go along with the theme which just adds to the fun

your pal
THE CAD

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Old 06-11-2012, 12:38 PM   #5
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You might want to think a little further ahead, like a couple of years ahead & start a mead/melomel/metheglyn that ages a couple of years before serving. A nice varietal honey like orange blossom, acacia or teupelo would make for an awesome show mead.

Save that clover honey for melomels/metheglyns. Black plums make a really nice, smooth melomel; so does black currant, but a little black currant goes a long way & they're so tart it takes a while for that tartness to age out.
Regards, GF.

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Old 06-11-2012, 01:16 PM   #6
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And if your mead is so popular, you may have to increase your production rate.

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Old 06-11-2012, 09:20 PM   #7
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Care to share your recipe?

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Old 06-12-2012, 04:12 PM   #8
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20 lbs blueberry honey
3lbs 1 oz blackberry puree
1 package of mead nutriants from keystone homebrew
2 packages of wyeast 4184 sweet mead

heated water to dissolve honey (10 lbs), did not bring to a boil
added nutriants and 1 package of yeast
let sit in hallway closet for about 4 months
reracked and mixed in blackberry puree with rest of honey more nutriants and yeast, back into hallway closet for 4 more months
bottled in wine bottles and let sit in the basement for 2 months

it had a nice purpleish color with a sweet taste and slight blackberry tones.

OG and SG were lost when some rubbed against the black board I keep all that info on. I think it finished some where around 1.003. ABV was estimated by beersmith at around 20-22%, wish I knew what it really was at. I know it was a bit erratic, i kept wanting to mess with it as i read more articles on line and the gears in my head continued to grind. The next batch will be put together all at once and left alone to ferment in happiness.

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Old 06-12-2012, 05:13 PM   #9
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Well, two little tips........

If you pay good money for varietal honey, don't heat it (honey is already natures most anti-fungal, anti-septic substance. You think you're pasturising, all you're doing is evaporating away a lot of the aromatics and some of the more subtle flavour elements.

And, think of a better yeast. Yeasts sold as "mead yeast" are utter bollocks. The producers have no idea what would originally be used - probably bread yeast or wild yeasts. Plus the wyeast "sweet mead" is notoriously finicky and a pain to use. I've heard and read of more people having problems with it than successes.

It's relatively easy to make a nice, strong traditional one, then use selected fruit and/or spices to flavour the brew. Given the Viking theme, perhaps appropriate northern European herbs, fruit etc.

A yeast that would do the job, is one of the more easily available ones i.e. K1V-1116

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Old 06-13-2012, 03:55 AM   #10
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thanks for the tips.

I only heated the water because i was told this would make it easier to stir in the honey, are you saying i should just stir it in at room temp?

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