How to make your first mead: Viking Blod clone recipe with grocery ingredients | How to brew mead!
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- Опубликовано: 16 окт 2024
- This will be released as a series as each step happens! Subscribe to follow the progress and brew along with me!
As we've started putting mead how-to videos on RUclips, each installment has certainly fallen into the vein of "doin' the most." But for the beginner mazer (mead maker), getting into the world of homebrewing should be a fun, creative, and fascinating endeavor. Complex recipes might be too daunting -- discouraging even. For this purpose, we set out to build a beginner mead recipe built from ingredients that can be found at your local grocery store without too much up-front investment. Designed for a five-gallon batch, the ingredients list for this recipe cost about $80.
Note: we omitted the hops used in most Viking Blod clones.
Recipe and tips at: dointhemost.org...
Why you should brew in five-gallon batches, even as a beginner: dointhemost.org...
What'd you think? Let us know in the comments! 👇
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Made this batch. let it sit for over a year and a half. So worth it!
I used to be a moonshiner, but this process fascinates me. For it's simplicity if nothing else.
When working with frozen fruit it's best to defrost it and then refreeze it in your own freezer because they flash freeze the fruit so not all the cell's walls get broken down, in the slow freeze of your home freezer will do it slow enough to break the rest of those cell walls
Cool tip
I stumbled on your website about two months ago and had to try this! I shrank it down to a gallon at first because I wanted to make sure I liked it. I made a couple little changes (I used apples instead of berries and I backsweetened it the tiniest bit!) I'm just waiting for it to clear and I'm SO excited to bottle it, it's delicious!
This was the second batch of mead I made after making a traditional to learn the process. Just opened up the first bottle after waiting a long 2 months. Will be making (and drinking) more of this! Thanks for sharing!
Started this tonight, followed the recipe almost exactly, should be 12% according to the hydrometer when it’s done. Thanks for all you do really enjoying the Chanel.
Used this recipe and bottled about 2weeks ago. This was easy and tastes great. Can’t wait to try it after ages longer. Will be making again! Thanks for sharing.
Looking to try this as my first time brewing anything. Do I need a special bucket lid or plug? In the video you put a paper towel and coffee mug over the black port on the top.
I'm actually going to do this next after I rack off my blackberry jam wine. I was wondering if I should dry hop this since it's made with hops and if so how much? And does it DANSK MJOD VIKING BLOD MEAD have ginger in it?
Comerade, why you don't use a hand blender?
Just to check, do the frozen berries need to be sanitized prior to going in the brew? I tried using frozen fruit before, and I had some weird stuff happen. I wonder if I let something get into my brew, and had questions about the frozen fruit. Still a newbie with all of this :)
Nice recipe! Working on that garbage wine at the moment and I've been brewing mead (without adding fruits) for a year now, but I need to get into adding fruits into them for melomels. Looks like a great way to start making mead! Love your stuff on this channel and looking forward to the next part!
James Spurling Thank you for watching! Last I checked this was close to done fermenting, so we’ll be racking, degassing, and fining next!
I was pretty skeptical when you went with some Walmart honey but from what some folks on /r/mead said it's actually pretty decent and works well when you've got other flavors as the star of the show. You learn something new every day.
ragadorus2 I know right? Not bad when you mask it a bit with stronger flavors.
Was just thinking of making a "Cherry Berry" blend (My fellow North Carolinians will hopefully understand the humor there)
Stumbled onto this xD talk about a timely recommendation
Was this a sweeter mead?
So did you allow the fruit to go to room temperature before putting it in or did you just put it in frozen?
Looking back at this recipe what are your thoughts on using kveik instead of EC-1118?
Looks great, amazing work. Would it be ok to back sweeten it with erythritol, avoid using the stabilizers, or change the flavor of back sweeting honey?
Thank you for the great video. I made this around 6 months ago, and turn out impressive.
I am thinking very seriously about making a 500L batch at my brewery.
I have cone fermentations vessels and temperature controlled with chillers, but my question is, to avoid the big hassle with frozen fruit, would it be the same if I use fruit concentrates? I have access to fruit concentrates from Artisan Natural Flavors - Amoretti?
Happy new year :)
Please can you tell me The OG and the FG of your Viking blod? Thanks a lot
Just started my first melomel yesterday. Loving your content and will be watching all your videos on mead making. Seems you have a pretty good knowledge of wine as well. cheers!
bcp5296d Thank you for watching!
The guy the math problems warned us about
going to start this in just a few days or so. looking forward to second part.
Thanks for posting this. A few questions, are you making a 6 gallon batch or 5 gallon? I'm looking to make a 3 gallon carboy of this, and just want to see if I just half your recipe? Thanks
5 gallons in the end. The bucket helps control the pulp.
Did you leave paper towel and cup on on threw whole primary?
Right up until the last few days.
hey i just got everything to start brewing but i didnt have enough for the hibiscus. should i wait untill i get some or is okay to just start brewing ?
What is recommended for 3 gallon recipe with just blackberries?
If you were using juice instead of whole fruit, would you also add pectic enzyme? Also, you don't always rehydrate your yeast. What is it that makes you, or not?
You probably figured it out by now. Most people re-hydrate when they start brewing, but after a few brews you'll notice that if you mix your ingredients and then add the yeast it will do just fine :) The only time I would consider re-hydrating the yeast is if you're doing a super high specific gravity, just to wake up the yeast and help them deal with all the sugars that they will hit (you might even re-hydrate it with a bit of honey/sugar in the water to get them going). Zdrowia!
What's with the headshake at (:51)? You don't like Texas?
been 18 days now. and both times i opened it to press the fruit down , burping has slowed. i pressed the fruit last night and went from every 45 seconds to around a minute. as of this morning it is stopped/stalled.. it tasted pretty strong last night. it may be done. i think i should take the fruit out and rack it off the lees... what are your thoughts?
goateemike72 Sounds like it may be ready for secondary. Do you have a hydrometer to check the gravity?
Doin the Most I did rack it and removed fruit. I want to say it was 1.060 and now it’s 1.002. I poured it from one to another and got some lees. But I’m sure I will be racking it a few times when I get proper tools. My siphon is the one you have to push down. I don’t have enough hands and it was getting jammed with fruit particles. More later... GOT IS STARTING!!!!!
ok so,, GOT is over,, and bubbler (left to right hasnt moved) id say its done. pouring seriously degassed it im sure. i will pick up another siphon with an open end and just keep the other for bottling.. i have no idea how to read the hydrometer so,, givin the numbers i have read,, what do i have for alcohol %? how long should i just leave it in plastic container? and,,,,ummmm,,,.....thanks for all the help!!!
I wanna try this recipe but I have a question. How long to you leave the fruit in the must? During the whole time of fermentation or scoop/take it out after a few weeks? Do you punch the fruit cap down every day or just the first few days of fermentation?
Chris S. I left the fruit in through primary and punched the cap basically every day. So, about two weeks. You don’t want the cap to dry out and mold.
@@DointheMost Okay. What if the fermentation takes longer than 2 weeks? Just keep punching the cap until the yeast is done doing its thing?
I'm brewing along with this recipe. Added campden tablets and will pitch the yeast tomorrow. Is there a reason you're not adding yeast nutrients to your recipe? Just curious; I'm a reasonably experienced beer brewer, but I have very little experience with wine yeasts.
We figured the fruit would provide plenty of nitrogen and we had no fermentation issues. Using nutrient is always a good idea with this much honey, though.
Doin the Most Thank you. I used a tablespoon’s worth and it’s almost done with primary. It’s beautiful and smells amazing.
@@DointheMost This came out pretty nice and has motivated me to start doing some of your other recipes (working on Skeeter Pee at the moment). I'm saving the bottles to have it mature until March or so. Cysers are a favourite for me now.
HEY ARE YOU DOING DANDELION WINE THIS YEAR?
Excellent videos, thanks for making these!
Random Ness Thank you for watching! We’re having a blast making them.
@@DointheMost enjoyed the video .. Two thumbs up. Question what size bucket are you using?
@@BOOST_TURBO_FUN It’s a 6 gallon (US) bucket that would hit about 6 1/2 gallons if filled to the brim.
@@DointheMost thank you. that would explain why I was only able to fit about 4 gallons of water in my mix
This comes out to over $70 at my local Walmart. That's pretty intimidating for a first batch. I'm seriously considering making this, though.
I'm a year late, but this is 5 gallons of alcohol brother. How much does 25 bottles of shit wine cost?
I’m a bit worried after reading the comments below. I went to a local honey farm and got some raw unpasteurised honey that was in a hive a few days before (still had wings in it). I used this and followed the recipe but I’m a bit worried I’ll kill someone!? 😉. It’s in a fermenting bucket, 3 days in, fizzing away and looks/smells great but should I use a camp den at some point or let Mother Nature decide my fate?
If you’re going to backsweeten at some point you will want to use campden+potassium sorbate. But there’s no reason this mead would kill anyone. We opened and enjoyed a bottle of this with dinner the other day 😊
Isn't there a possibility of introducing wild yeast/other bad stuff from the fruit?
Nikola Špirić Yes, definitely. For this reason we usually pitch campden tablets (at one per gallon) to stunt any organisms in the must 24 hours before pitching the yeast. But for this recipe I wanted to keep the process simple for beginners and skip that step. With a competitive and aggressive yeast like EC-1118 you should have enough CO2 and alcohol in the mead within a few days to dramatically reduce the risk of other fermentation organisms thriving.
Is there a specific reason for the Hibiscus , for flavour or?
skipped the pectin. ran 2 full gallons through the hibiscus. did not fit all 5 gallons.. just shy. and even then too little head space. had to drain off 1 mason jar. now, 3 days later is burping every 2-3 seconds. tastes like a weak sweet strawberry wine,, almost carbonated. but its probably the acids in the fruit giving that effect. 6lbs. of cherry, strawberry, black and blue berry. kroger.
Do you have a gallon recipe?
BOOMER SOONER!!!!
So how did it turn out?
We recently did tastings and a cocktail with this mead in our Mead Feast video!
What's the eta on the on part 2?
David Cabrera Probably another month or so. Waiting for it to clear then I’ll have to bottle it up and edit the video. :)
your bag says sweet cherries, not tart
Does checking gravity with the fruit on top like that really work? I thought the friction from the fruit would give you a different reading
You want to swirl it around so the fruit isn’t stuck to it and take the reading a few times to eliminate anomalies.
@@DointheMost Ah great, thank you!
Josh Stead of course!
I think I would have let the tea cool just as a practice
whenever I worry about a sterile enviroment for my brewing, I watch these videos and cool off.
Saw a comment you made to another RUclipsr. Check out “Skillshare” for your tech needs.
Only mistake I saw was not mashing the berries. It’ll still taste good but not near as good had you smashed up all the berries.
You can also use concentrated flavoring to add more taste but it won’t be natural.