A Viking Staple
One cannot have an official conversation about the “Vikings”, or Germanic Danes without bringing up the idea of Mead. There are a metric ton of different types of mead, however, I’ve experimented with the creation of a very simplistic Honey Mead that should produce enough for a weekend (about a gallon at a time). The most expensive part of this whole thing was the honey. Obviously, with the slow extermination of honeybees, the price will continue to rise.
I will look at producing a “Sugar Cane” mead as well as others, such as Alaska Berry Mead. So, here is the recipe to create my basic apple/cinnamon honey mead.
Tried and True Process
Apple/Cinnamon Honey Mead
- Add 1/2 gal (8 US Cups) fresh water to large enough pot and simmer at 100F/38C for about 30 minutes.
- Add 3 lbs (48oz/6 US Cups) Organic Honey into mixture until honey is fully dissolved.
- Remove from heat allowing to cool to 85F/29C
- Add 2 g (1/2 US tsp) of yeast to mixture. Stir vigorously for 5 minutes.
- Add 1/2 can of frozen Apple Cider concentrate.
- Add 1 tsp of powdered cinnamon and stir until mixed completely.
- Continue to allow to cool until mixture is at room temperature.
- Attach lid and “bubbler” with starter onto storage container.
- Allow to sit in darkened area at room temperature for 48 hours (2 days).
- Pour mixture into individual bottles (1 gal makes 5 and 1/3 750ml bottles), and secure the lids on the bottles.
- Store bottles in cooler/darker area for 5 weeks.