Viking Blood Mead | DishGen Recipe
📱 Download the New DishGen Mobile App! iOS | Android
Viking Blood Mead image

"Here's a YAML version of the Viking Blod Mead recipe: ```yaml name: Viking Blod Mead description: A classic Danish-inspired mead with a rich flavor, floral aroma, and striking red color. This recipe yields a tart and sweet finish, combining the traditional honey base with hibiscus, hops, and mixed berries. yield: 1 gallon difficulty: Intermediate prep_time: 30 minutes total_time: 4-6 weeks (fermentation) + 2-3 months (aging) 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 equipment: - 1-gallon glass carboy - Airlock and stopper - Large pot - Thermometer - Hydrometer - Siphon and tubing - Sanitizing solution instructions: - Sanitize all equipment thoroughly. - In a large pot, heat 1/2 gallon of spring water to about 160°F (71°C). Remove from heat. - Stir in the honey until fully dissolved. - Add the hibiscus flowers and hops. Steep for 15 minutes. - Strain the mixture into the sanitized 1-gallon carboy. - Add the frozen mixed berries and pectic enzyme to the carboy. - Top up with remaining spring water to reach 1 gallon, leaving about 2 inches of headspace. - Once the must has cooled to room temperature (about 70°F or 21°C), take a hydrometer reading and record the original gravity. - Sprinkle the yeast and yeast nutrient on top of the must. Do not stir. - Fit the carboy with an airlock and stopper. - Place the carboy in a dark, cool area (60-70°F or 15-21°C) for primary fermentation. - After 2-3 weeks, when fermentation slows (bubbling in airlock decreases to less than 1 bubble per minute), rack the mead to a clean, sanitized carboy for secondary fermentation. - Age for an additional 2-3 months or until clear. - Take a final hydrometer reading to determine alcohol content. - Bottle the mead in sanitized bottles and age for at least 1 month before enjoying. notes: - For a sweeter mead, add an additional 1/2 lb of honey during step 3. - The hibiscus and berries will impart a beautiful red color to the mead. - Fuggle hops provide a subtle earthy, floral note. Adjust amount to taste. - Final alcohol content will typically range from 12-14% ABV. nutrition: calories: Approximately 200 per 5 oz serving alcohol_content: 12-14% ABV (varies based on final gravity) serving_suggestion: Enjoy this mead chilled as a delightful accompaniment to rich, savory dishes or as a standalone drink. ``` This YAML representation of the Viking Blod Mead recipe includes all the key information from the original recipe, structured in a format that's easily readable by both humans and machines. The YAML format allows for clear organization of the recipe components, including ingredients, equipment, instructions, notes, and nutritional information."

11/17/2024
date
16
servings
0
bookmarks
Ratings (N/A)
login to submit a rating
Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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. 1.

    Sanitize all brewing equipment thoroughly.

  2. 2.

    In a large pot, heat 1/2 gallon of spring water to about 160°F. Remove from heat.

  3. 3.

    Stir in the wildflower honey until fully dissolved.

  4. 4.

    Add dried hibiscus flowers and Fuggle hops, steeping for 15 minutes.

  5. 5.

    Strain the mixture into a sanitized 1-gallon carboy.

  6. 6.

    Add frozen mixed berries and pectic enzyme to the carboy.

  7. 7.

    Top up with remaining spring water to reach 1 gallon, leaving 2 inches of headspace.

  8. 8.

    Allow must to cool to room temperature (about 70°F) and record the original gravity with a hydrometer.

  9. 9.

    Sprinkle yeast and yeast nutrient on top of the must without stirring.

  10. 10.

    Fit the carboy with an airlock and stopper, placing it in a dark, cool area (60-70°F) for primary fermentation.

  11. 11.

    After 2-3 weeks, when fermentation slows, rack the mead into a clean carboy for secondary fermentation.

  12. 12.

    Age for another 2-3 months until clear, then take a final hydrometer reading.

  13. 13.

    Bottle the mead in sanitized bottles, aging for at least 1 month before indulgence.

DishGen

Viking Blood Mead

Servings: 16

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. 1.

    Sanitize all brewing equipment thoroughly.

  2. 2.

    In a large pot, heat 1/2 gallon of spring water to about 160°F. Remove from heat.

  3. 3.

    Stir in the wildflower honey until fully dissolved.

  4. 4.

    Add dried hibiscus flowers and Fuggle hops, steeping for 15 minutes.

  5. 5.

    Strain the mixture into a sanitized 1-gallon carboy.

  6. 6.

    Add frozen mixed berries and pectic enzyme to the carboy.

  7. 7.

    Top up with remaining spring water to reach 1 gallon, leaving 2 inches of headspace.

  8. 8.

    Allow must to cool to room temperature (about 70°F) and record the original gravity with a hydrometer.

  9. 9.

    Sprinkle yeast and yeast nutrient on top of the must without stirring.

  10. 10.

    Fit the carboy with an airlock and stopper, placing it in a dark, cool area (60-70°F) for primary fermentation.

  11. 11.

    After 2-3 weeks, when fermentation slows, rack the mead into a clean carboy for secondary fermentation.

  12. 12.

    Age for another 2-3 months until clear, then take a final hydrometer reading.

  13. 13.

    Bottle the mead in sanitized bottles, aging for at least 1 month before indulgence.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 673a08285e3bfeaec86840b9

Releated Recipes



Comments

No comments yet.
This website uses cookies. By accepting, you agree to our use of cookies to enhance your experience.