Attempt at Viking Blod Mead

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Bombo80

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So it has been a while since I have made any mead. I have been listening to many podcasts on the topic also.
Here is what I have come up with.

4 Gallon batch
12# honey - O.B. or Star thistle for main honey
2# light neutral honey
1oz Warrior Hops - 30 min
1oz Cascade Hops - 15 min
1oz Hallertau Hops - 5 min
36 pods Republic of Tea Hibiscus Tea
2# Frozen Costco Berry Mix
2# Frozen tart Cherries
1.5L 190 Proof Grain Alcohol
BE-256 Yeast
Go-Ferm, Fermaid-O, Fermaid-K, DAP
TOSNA protocol

Boil 2 gallons water
add 2# light neutral honey
Add Hops at 30, 15 and 5 minutes
Add Hibiscus tea pods at flameout
- steep for 30 minutes, then remove
add thawed berries and cherries
- strain out when must reaches 110*
Wait until must is below 100* then add 12# honey
Mix thoroughly and aerate

Start BE-256 yeast
12.5gr G0-Ferm
Nutrients mixed and split into 4 doses
6.8gr Fermaid-O
7.6gr Fermaid-K
7gr DAP
Dosing at 24, 48 and 72 hours
Last dose at 1/3 sugar break
Aerate twice daily
After last nutrient dosage,
Degas gently

When mead has reached a gravity of 1.032 - 1.034
Rack off lees and onto 41 ounces of 190 Proof Grain Alcohol
Allow to clear for a week or so, then bottle.

OK, All that stated, any comments or suggestions.
Please let me know.
TIA
Bombo
 
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Bombo80

Bombo80

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So I finally got around to getting this mead going.

Here is what I ended up with ....

4 Gallon batch
12# honey - Star thistle honey
2# light neutral honey
1/2oz Magnum Hops - 30 min
1/2oz Cascade Hops - 15 min
1/2oz Hallertau Hops - 5 min
31 pods Republic of Tea Hibiscus Tea
2# Frozen Costco Berry Mix
2# Frozen tart Cherries

Boil 2 gallons water
add 2# light neutral honey
Add Hops at 30, 15 and 5 minutes
Add Hibiscus tea pods at flameout
- steep for 30 minutes, then remove
add thawed berries and cherries and leave in must
Wait until must is below 100* then add 12# honey
Mix thoroughly and aerate
There was much more than I had anticipated. But I actually confused myself.
I had it in my head that it was going to be a 2 gallon batch.
As it turns out, I was correct when I put the recipe together.
I had to add a gallon and a half more water to bring the S.G. down
I had to add the water, I couldn't measure it. Brix reading was off the chart.
I kept adding water until I hit my gravity of 32 Brix.
Yeah, that is darn high !!!!

Start BE-256 yeast
12.5gr G0-Ferm
Grew an active starter using 1.040 honey water and a stir plate.

We'll see how it looks tonight.
 
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Bombo80

Bombo80

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So this hasn't shown any activity.
So I built another 500ml starter.
When I opened it to pitch, I could see that there were some fine bubbles developing on the surface.
I aerated and pitched the new starter.
This is a big one, so I figure another shot of yeast can't hurt.
Sitting at 65*, in the basement.
 

D.B.Moody

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I've never had Viking Blod Mead, but I've done gingermeads with thistle and orange blossom. I preferred the orange blossom, but, with all that other stuff you're adding, I think the delicate orange blossom honey would just disappear. You may or may not remember Whistle orange soda, but their slogan was "Thirsty? Just Whistle." I'm sharing this because your quest here reminded me of my brewing with thistle honey.

Thistle Dews.png
 
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Bombo80

Bombo80

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I thought I had posted that. Sorry

My S.G. was 1.140. 32 Brix, measured with refractometer.

I did state that the gravity was 32 Brix in the #2 thread.

FYI .....

It is bubbling away very nicely this morning.

Last night the gravity was at 1.120, when I added the nutrients and aerated.
 

Kyzaboy89

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The low activity was probably a lag phase, I've waited 5 days on occasion to see it get going. Extra yeast won't hurt, if that really helped then maybe build a bigger colony in your starter next time to see if that makes a difference or it still lags.
 
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Bombo80

Bombo80

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So it has been another week for this mead.
It was at 1.046 this morning.
Not adding an more nutrients. Just degassing.
Moving slowly, but I hope for another 10 point drop.
I will give it a week and see. I will still degas twice daily.
Looking for 1.034, then I will filter the big stuff out and
fortify it with 190 grain alcohol.
 
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Bombo80

Bombo80

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I have been degassing this twice daily all this week.
Last night I strained out all the fruit matter.
This morning the gravity was 1.036.
Tonight I will be fortifying it with 190 grain alcohol.
I just need to get an accurate measured amount of the mead.
there is just over 4 gallons in the fermenter.
I don't want to overkill it with too much grain alcohol.
It is going to be right around 42 ounces, bringing the mead up to 20% ABV.
Then just wait for things to settle out and clarify.
It sure tastes good the way it is.
 
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