Recipe Type: Partial Mash Yeast: Burgund Yeast Starter: Nutrisal Batch Size (Gallons): 6 Original Gravity: 0,12 Final Gravity: 0,14 Boiling Time (Minutes): 1 Color: Dark Red Primary Fermentation (# of Days & Temp): 7d-16-23 deg. Secondary Fermentation (# of Days & Temp): 14d-16-23 deg. Tasting Notes: Sweet and tasty
Hello
Here are my Recipe for"Viking Blood Mead"
12 Liter Cherry Juice
4 Liter good Water
1 Kilo Cherrys
2 Kilo Sugar
2 Kilo Woodhoney
20ml Antigel Enzym
8 gr.yeastnutrisal
1 Päk. Burgund Yeast
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Woodhoney or Foresthoney is were the Bees collect it.Very spicy and the flavor of "Tannenbaum".
For Revvy:No Humans were killed or Cooked for it.
I only cook the Mead after 21 Days to kill all the Yeast.So it last longer.
Viking Blood Meat
Viking blood meat!
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