If you need I disagree. The vikings did not care about OG and FG. Let’s drink common mead, and behave like vikings. Let’s make common mead and drink like vikings!
Equipment: There is no need for fancy equipment, you can improvise with what you already have in the chicken, or use a simple, but specially-gathered-for-mead kit. Just to give you an idea, here is one from Amazon: Homebrewstuff One-Gallon Nano-Meadery Mead Starter kit .
Patience: Yellow honey ferments faster than red and can therefore be drunk from the moment it is bottled to as long as 4-8 months after aging.
Dry mead is slower to ferment than sweet mead. However, it takes between 1 and 2 years for the mead to mature before drinking. It is important to be patient.
Honey was used in ancient cultures to be mixed with water and allowed to ferment with wild yeasts. The honey’s natural pollen provided the nutrients necessary for the yeast to multiply the sugars and turn them into alcohol. The meads that resulted were likely drunk during the fermentation stage, and they were slightly bubbly.
Recipe No. Recipe No.
This traditional mead is made from bee pollen. This gives the mead more therapeutic benefits and enriches it with valuable nutrients. It is not allowed to age and it’s not obvious so don’t be surprised to find a mead that looks different from the one on the market shelves. It is healthier than any alcoholic beverage you buy.
- 500g honey
- 100g bee pollen
- 2 g yeast
- Spring water
Add the honey and pollen to a 5-liter glass container. Then, add spring water. If you wish to speed up the fermentation process, add 2g yeast. Cover the vessel with a cotton towel, and let it ferment.
It is pleasant tasting, acidulated and low in alcohol. The mead is then transferred to bottles and sealed. Because this is more of a medicinal than an alcoholic beverage, it should be kept at room temperature during fermentation.
This mead can be consumed in 2-3 glasses per day, with an empty stomach. health benefits of mead
Health benefits from this type of mead
- Cures frigidity (1-2 glasses mead prior to intercourse) and relieves impotence. (The same treatment as for frigidity).
- Reduces the symptoms of premature menopause if you drink morning, noon, and evening for at least 60 days.
- Treats anemia and restores appetite (half-glass with meals, 15-20 minutes prior).
- Treats trace elements and minerals deficiency (half-a-liter per day for 20 days).
- can be helpful in cases of anxiety, insomnia, hyperexcitability, nervous exhaustion, and cold.
Recipe No. 2
This is a easy recipe that you can do without any special equipment. Your chicken will have all the ingredients.
- 1 Gallon Spring Water (room temperature, no refrigerated).
- 3 lbs of unprocessed honey
- 1 bag of balloons large enough to cover the mouth of the spring water container
- 1 package of Fleischmann’s yeast
- twenty-five raisins
- 1 orange sliced into eighths
- Optional 1 or 2 cloves
In a jug, add the honey, orange slices, raisins, and yeast. Add water to the jug until it reaches about 2 inches above the top. Cover it with water and shake it well. The mixture will then be aerated. For yeast to thrive, it needs plenty of oxygen. Click now!
The cap should be replaced with a balloon. Once the gases have formed inside the jug, they will inflate your balloon. To secure the balloon, a rubber band must be placed around the neck of the jug. The fermentation will begin within a few hours and the balloon will inflate. You may have to poke another hole in the balloon if it gets too large. It shouldn’t burst.
Place the jug in an area that is dry, such as a closet shelf or kitchen cabinet. If possible, check on the jug every day to ensure it is in good condition and that the balloon has not popped off. The fermentation should be finished within two to three weeks. After that, the balloon will be limp. Your drink will not be very tasty at this stage. It will taste better in 3 to 4 months.
You can leave the orange and raisins in the mixture throughout the cooking process. You can make milder mead by placing the balloon in a clean gallon jug. After the fermentation period of two to three weeks has ended, this would be. Racking is the process of moving the mixture into another container.
Mead will age and improve over time. It should be kept at least 6 months. It’s like wine. The longer it waits, the better it will become.
Recipe No. Recipe No.
- One gallon wine glass jug
- Some bread yeast (or champagne yeast, because it begins with vigorous fermentation and can allow for a very high alcohol content)
- A paper towel
- Use a rubber band to secure the paper towel in place over the opening of your jug. If you don’t have rubber stops or airlocks,
- Oregon honey
- A whole canvas bag of plums
- Some raisins (for yeast nutrients)
- Juice of a lemon (for Acid)
The plums should be cut and removed from their pits. Next, add the raisins, the juice of a lemon and simmer the mixture on low heat. Boiling honey can destroy the enzymes.
After the mixture has cooled completely, add the yeast to it and let it sit for one week in a cool area.
Once the fermentation slows down, strain the fruit and then transfer the embryonic mead into a glass container. You will then know what to do: Bottle and ageing, 3-4 Rackings per annum. Finally, enjoy your wine!
Recipe number. Recipe no.
This is a fast mead I found on youtube. Although it uses quite a few chemicals, it is a good option for those who are extremely rushed. This is not the best recipe for beginners. It seems that the secret ingredient is 1388 WYeast. It requires a 5 gallon container. For more information, you can watch the YouTube video.
Add the following to a sterilized 2 Liter container:
- 1800 ml Ozarka springwater
- 1/2 cup Tupelo honey
- 1 teaspoon GoFerm (optional).
- Wyeast 1388 activated smackpack
- 1 cross shaped stir bar
Cover the container with a lid but do not place it on a plate. Keep it there for three days. To make the honey fully mixed, add 3/4 TBSP K2CO3, 1 TbSP DAP, and 2 TBS Fermaid K to the 5 gallon container. You can also add 1 TBSP DAP and 2 TBSP Fermaid at 1/3 and 1/3 sugar breaks (I keep a hydrometer in the kitchen to check it every day).
NOTE: If SG were 1.099, 1/3 break would be 1.066 and 1/3 break would be 1.033. Mix again to aerate. Add starter. If necessary, add additional water to the 5 gallon container.
You should not keep water in your airlock for more than a week, unless you are concerned about fruit flies.
Degas daily. It’s just a lot of fun to swirl.
Ferments can dry in a week and clear in 3-4 weeks.
Honeys can be stubborn in clearing. If it doesn’t clear, I suggest Superkleer.
Another 1 Month Recipe, posted on the same YouTube page:
- 1 Gallon Container
- Orange Blossom honey was added to the SG of 1.096 in 1 Gallon Jugs
- 1/4 tsp 1:2 DAP:FermaidK; also, add at 2/3 and 1/3 sugar breaks.
- Add 3/4 tsp potassium carbonate.
- To aerate, shake like hell.
- Pitched Wyeast 1388 is a Belgian Strong Ale that was activated overnight.
- Shake daily to aerate.
- Temperature for pitching: 68 F
Recipe No. Recipe No.
- Strawberry-Vanilla Mead
- Any local wildflower honey
- Over-ripe strawberries, as many as possible (When it comes fresh fruit, there is no such thing as too much weight per gallon – have fun!)
- three fresh vanilla beans
- Mead made from figs
- 2 lbs fresh figs
- A meyer lemon, sliced and zested
- vanilla bean,
- Cinnamon sticks
- Brown sugar
- Honey made from fireweed.
The mild taste of figs is why we added brown sugar and spices to mimic the dark, sticky-sugar flavor of dried figs. To enhance the aroma, I add another pound to the secondary fermentation. This is after I have racked the mead in a bucket.
Next, continue the same procedure.
A dark buckwheat honey is a good choice if you are looking to use maple syrup or black currants. It is important to consider how honey and the additional fruit aromas mix.