8 Apr 2007
Brew Ye Mead!
*Disclaimer!* You have to be at least 21 to perform this DIY stunt.
Now, assuming you’re 21+ (or will be by the time you try this), have a fondness for Vikings, black metal, or watch the football team and you’re theme-partying, here’s a tutorial on brewing your own mead. You could be the fairest maiden or the fiercest warrior on your block with this stuff! You don’t even have to invade your neighbor’s land and drag out his daughters. It’s a win-win situation. Oh, and unlike the real Vikings, don’t drink and sail.
Note: Here’s a more authentic Viking way, complete with melted snow to replace bottled water!
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Similar to my first mead, except I went with 18lbs (Approx 1.5 USG) of Buckwheat honey, 1/2lb of fresh ginger, and 3lbs of frozen red raspberries. Pasteurize as above, but with the addition of the ginger and raspberries. Transfer to a plastic primary fermenter for 14 days, then transfer the wort - sans raspberries and ginger - to a glass secondary. The wort will be cloudy at this time, as it is still fermenting. When the yeast settles out, rack off the clear mead into a bottling bucket, then bottle as you would beer, with the addition of priming sugar, in quart bottles, and let sit for a minimum of six months in a cool, dark place. The ginger makes this too harsh to drink right away; but this turns out to be lightly carbonated, slightly pink, and very good for serving friends.
Sounds good, thanks for the mod!
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