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Vikings Mead

Discussion in 'Amon Amarth' started by Brun Bjørn, Dec 2, 2007.

  1. gnoff

    gnoff Member

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    If you want serious research regarding Sweden, though it's more into beer and only slighlty deals with mead, see if yo can find

    “Ölets historia i Sverige del I - Från äldsta tider till 1600-talets slut“, Harald Thunæus

    My copy is printed by "Almqvist & Wiksell Stockholm", Uppsala 1968


    part 2 deals with 1700 to 1800, he died apparently before he finished part 3.


    It does deal with where words for beer and mead come from, what we know of production equipment and methods, ingredients, mythology, and much more. Quite an interesting read if you're into beer history.
     
  2. Sleipnir

    Sleipnir Thorsmadr

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    I have yet to make a "spiced" mead only 'cause the wife isn't a huge fan of 'em.

    you could try using clover, cinnamon and so on.

    I am going by my buddies tonite...one of the ones I told T I would ask...and will ask what spices he uses and get back to you.
     
  3. gnoff

    gnoff Member

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    Blackthorn makes a wicked mead.
    But I'm sure you need to have a balance, as always.
    Only drank it, never brewed it.
     
  4. Bates

    Bates Swamp Yankee

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    Well, got my stuff, got my primary bucket all cleaned, mixture made and yeast pitched. It's bubbling away slowly now.
    One thing I noticed, I really didn't have to heat the water up that much to get the honey to go into solution, perhaps 75-80 degrees. Low enough it didn't register on my thermometer, and well below the usual comfort level of the yeast. The yeast (Cotes des Blanches) needs 100 to come out of suspension, so I pitched it pretty quickly on. Wine yeast likes the temperature a lot lower then bread yeast, it seems. Did I miss somehting there, or do usually just like to let it sit to be on the safe side?
     
  5. Sleipnir

    Sleipnir Thorsmadr

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    you can liquify the honey first by puting the containers in the sink with hot water and then use some of the water you will be using to thoroughly rinse them out to get every last ounce of honey out.

    the spices you could use to make a spiced mead are clove, cinnamon, all spice and nutmeg.
     
  6. gageman92

    gageman92 Member

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    Thanks for your input man, I will be sure to check those out when my brother turns 21 next month.:kickass:
     
  7. Joshnir

    Joshnir Member

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    The only spice I consistently use in my meads is vanilla beans. I just did a batch using 1 part meadowfoam honey(tastes like toasted marshmallows), 1 part clover honey, Lalvin 71B-1122, and a couple gourmet vanilla beans. I think it's going to turn out very nice.
     
  8. Vilewoman

    Vilewoman BitchWurst

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    We ordered some mead from here in Germany...freaking amazingly good stuffs.
    NOT AS GOOD AS GNOFF'S!!!! (yes, you caught me, I am kissing up to Gnoff so I can drink more of his mead when I visit him in Sweden :heh:)

    But we got Elderberry,Wild Honey and Blackberry. Mmmmmmmm
    Came in REALLY spiffy bottles too.
     
  9. Bates

    Bates Swamp Yankee

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    Well, just racked my first batch over to the secondary fermenter. Poured the leftovers into my jug to sample... it's actually drinkable. Not very strong, and very sweet, but drinkable with some alcohol to it. Soaking and cleaning my primary bucket now to try out an amber ale, just for something to do while I wait on the mead to finish secondary fermenting.
     

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