Making Genuine Viking Mead
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- Опубликовано: 7 окт 2024
- I explore the way to make Genuine Viking Mead using ingredients available to the Vikings, and using only Wild Yeast.
Totally enjoyed making this video even though it takes a while, I am looking forward to exploring other Mead recipes.
Background Music - I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommon...)
Source: chriszabriskie....
Artist: chriszabriskie....
Disclosure - Be aware that in some Countries there may be restrictions prohibiting the General Public from Distilling Alcohol for private consumption.
Happy Brewing........
Can't go wrong with honey,an ancient elixir full with goodness
Very informational. Thank you!
Merry Christmas big fella. Keep it up. Love it
Thanks again for another fantastic video! Can't wait to see what new things you try next year!
Glad you like them!
What a great video. Thanks so much 👍
Top quality upload as always. Since I found your channel I look forward to your new uploads even though I don't distill myself (illegal here in Canada). I do, however, make my own wine. I've always wanted to try making a blueberry mead and I think this video has given me the incentive. BTW, I'm surprised that the yeast in your part of the world dies off so quickly. I've made wine from fresh grapes and the natural yeast on those have given me as much as 14% ABV.
Interesting about the 14% Jim, I have used wild yeast on Watermelon and Honey. The honey may be due to the fact that Honey has anti-oxidant, anti-bacterial and anti-inflammatory properties. It can be used as a wound dressing. The Watermelon wine simply was a mistake. Tempted to do another wild yeast run to get higher ABV.
it is not illegal, as long as its for personal consumption and not marketed for sale. same as you can grow your own tobacco aswell
Fantastic
Thanks
great video as always can't wait to hear how it turns out later in the future.
Interesting. When py grandmother taught me to make mead over 30 years ago she advised against wild fermentation. She was draconian about hygiene and cleanliness, a master at blending flavours, believed in using the best ingredients you can possibly afford (“If you can’t afford a lot, make less and savour the end result more” was her credo).
Her meads were strong. She taught me time is my best friend. When she first started teaching me we didn’t have a hydrometer and didn’t have a way to buy one either. As soon as I got the opportunity and told her about it, she was enthusiastic despite her advanced age. Until then we worked by weighing out our ingredients, double-checking with a sanitised chicken egg (always a day-fresh one!). As my knowledge and external sources about home brewing expanded, she encouraged me every step of the way. We didn’t dabble with stabilisers but that was just about the limit.
It’s been decades since she passed. But her teachings and heritage carry on. Now my daughter helps me to make mead.
Thank you for sharing this!
EDIT: I wouldn’t have racked before fermentation was completely done. Even when adding fruit, I tend to refrain from racking for as long as possible. I do remove the fruit after 1-3 weeks depending on the fruit used. The reason for this is to jeep the colony intact for as long as possible. I frequently stir up the yeast cake to help fermentation but keep rackings to a minimum. This means less loss of product. My first racking usually happens once my lead has cleared… or if it doesn’t want to clear, around a month after fermentation is done. Interesting how techniques very from mead maker to mead maker!
Great video man very good quality 😊
Very nice, 👍🏻🍻
If you pick the dandelions before they bloom it will be less bitter
Great vid mate. 🍻
Hey Paul....Its been a while. We hope you and your family are doing well.
How much meadow sweet did you put in?? Thanks for the video I'm literally about to have a go myself :)
Hi may I know what's the ratio of water and honey? And where did you buy the raisin?
3 units of honey and 7 units of water
Would it work if I just use water, honey and fresh fruits? Would the fresh fruits have enough yeast to start the fermentation?
Only if they have not been washed. Elderflowers are a good source of natural yeast if they grow near you.Or a little bread yeast wont hurt.
Or even some May blossom off the blackthorn tree.
@@pheart2381 Thanks!
How much Meadowsweet did you put in?
Honey is very low in nutrients, and I wonder if that's what is causing your brew to stall out before it goes fully dry. Like I said in my other comment, wild yeast in North America will give me 14% ABV.
meadowsweet good for the lungs by memory, dandelion root is a good detox used that years ago, i watched a vet cure a cat of cancer using dried dandelion root tea pretty strong and a fair bit each day for two weeks.
Nature usually has a natural way to deal with ailments, Scientists try to do it better with chemicals.
eh 9.5% isnt that bad, I can drink an entire 750ml wine bottle on my own and be below the legal limit lol my meads frequently hit 12-15% abv, and my wines are 16-17% on the upper end. I have even made a beer that was 15% abv.
Do you have a link to the drinking horn in the thumbnail?
Got it from Ebay just for the Thumbnail pic. Comes from India and I got it in Australia in 8 days. Link is www.ebay.com.au/itm/193481391541
Pretty sure the vikings didnt have rasins
Nah this is not Still Stuff it's carb/sugar loaded death.