Viking Blood Mead
Embrace the spirit of the Viking age with this Viking Blood Mead, a luscious concoction blending wildflower honey, vibrant hibiscus, aromatic Fuggle hops, and a medley of mixed berries. This mead shines with a stunning red hue, tantalizing floral notes, and a balance of sweetness and tartness. Perfect for enjoying on its own or paired with hearty fare, this recipe is a must-try for homebrewing enthusiasts!
ingredients
- 3 lbs wildflower honey
- 1 gallon spring water
- 1/2 cup dried hibiscus flowers
- 1 oz Fuggle hops (whole cone or pellets)
- 1 cup frozen mixed berries
- 1/2 tsp pectic enzyme
- 1 packet wine yeast (Lalvin D-47 or similar)
- 1/4 tsp yeast nutrient
steps
- 1.
Sanitize all brewing equipment thoroughly.
- 2.
In a large pot, heat 1/2 gallon of spring water to about 160°F. Remove from heat.
- 3.
Stir in the wildflower honey until fully dissolved.
- 4.
Add dried hibiscus flowers and Fuggle hops, steeping for 15 minutes.
- 5.
Strain the mixture into a sanitized 1-gallon carboy.
- 6.
Add frozen mixed berries and pectic enzyme to the carboy.
- 7.
Top up with remaining spring water to reach 1 gallon, leaving 2 inches of headspace.
- 8.
Allow must to cool to room temperature (about 70°F) and record the original gravity with a hydrometer.
- 9.
Sprinkle yeast and yeast nutrient on top of the must without stirring.
- 10.
Fit the carboy with an airlock and stopper, placing it in a dark, cool area (60-70°F) for primary fermentation.
- 11.
After 2-3 weeks, when fermentation slows, rack the mead into a clean carboy for secondary fermentation.
- 12.
Age for another 2-3 months until clear, then take a final hydrometer reading.
- 13.
Bottle the mead in sanitized bottles, aging for at least 1 month before indulgence.
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