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Old 11-11-2011, 08:06 AM   #1
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Default Viking Blood Meat

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

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Old 11-11-2011, 02:46 PM   #2
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I like the subject typo Viking blood meat!

This sounds really delicious, I am going to save this recipe! Do you have any pictures of the finished product?

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Old 11-11-2011, 06:39 PM   #3
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Hallo
No pic but i can send you a Bottle.

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Old 11-11-2011, 07:55 PM   #4
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oh i found a Picture

img_1813.jpg  
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Old 11-11-2011, 08:25 PM   #5
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what is woodhoney?

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Old 11-11-2011, 08:26 PM   #6
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Is this like blood pudding for 10th Century Cannibals?

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Old 11-12-2011, 07:31 AM   #7
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There is a commercial Viking's BlØd Mead from Dansk MjØd. Very different from your recipe. 19% ABV with Hibiscus and Hops

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Old 11-12-2011, 08:13 AM   #8
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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.

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Old 11-12-2011, 06:38 PM   #9
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Pic of waldhonig (Woodhoney)

img_1816.jpg  
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Old 11-12-2011, 10:51 PM   #10
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so wood honey is basically wild flower honey?

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