Mead a.k.a Honey-Wine

Description

Vikings drank mead at seasonal feasts and other ceremonies that commemorated life’s milestones. It was about more than just enjoying a tipple—it was a ritual. The king would be served first, followed by others according to their social rank.

The Norse sometimes have a raucous reputation, but if they did get drunk quickly on mead, that might have been partly due to the serving vessel: a drinking horn which could not easily be put down, therefore encouraging faster consumption.

Ingredients

• 4.5L Water
• 1.3kg Honey
• 1/2 cup of raisins
• 1 packet wine or mead yeast
• 1/2 cup of oranges or lemon zest(optional)

Steps

1. In a large pot, heat the honey and water over medium heat, stirring until the honey is fully dissolved. Do Not Boil!
2. Allow the honey mixture to cool to room temperature, then transfer it to a steriziled fermenting container.
3. Add the yeast and any additonaly flavorings, such as raisins or citrus zest. Seal the fermenting container with an airlock.
4. Allow the mead to ferment for 2-4 weeks, or until the bubbling in the airlock slows down.
5. Rack the mead into a secondary fermenting container, leaving any sediment behind. Allow the mead to age an additional 2-6 months, or until it reaches your desired flavor and clarity
6. Bottle and enjoy chilled from a Viking Horn.