Ever since my first bottle I've been hooked!

However, after experimenting with various recipes, I've gotten to wonder how
mead was brewed in the old days (old days meaning Viking Age).

Anyone have a recipe which doesn't involve materials or ingredients
unfamiliar to the period? Looking for something I can make the same exact
way the Norsemen did, if possible.


Thanks,

Chris

"Chris" <rrufiange@cfl.rr.com> wrote in message
news:EzlCb.7291$Dt6.239958@twister.tampabay.rr.com...[color=blue]
> Ever since my first bottle I've been hooked!
>
> However, after experimenting with various recipes, I've gotten to wonder[/color]
how[color=blue]
> mead was brewed in the old days (old days meaning Viking Age).
>
> Anyone have a recipe which doesn't involve materials or ingredients
> unfamiliar to the period? Looking for something I can make the same exact
> way the Norsemen did, if possible.
>
>
> Thanks,
>
> Chris
>
>[/color]

I would imagine that they used strictly honey, water and whatever wild yeast
that "infected" the batch. If you don't want to use a mead or wine yeast,
you could toss in some raisins (i.e., a handful) or other dried fruit to add
wild yeast. I'd try this with a small (1-2 gallon) batch using 2 to 2.5
pounds of honey per gallon, just in case the wild yeast have off-flavors.
Since honey has no nutrients, and you don't want to add any, the
fermentation will likely be slow, so be patient.

"Glenn L." <lango77@adjuncts.optonline.net> wrote in message
news:TImCb.86118$655.12701444@news4.srv.hcvlny.cv.net...[color=blue]
> I would imagine that they used strictly honey, water and whatever wild[/color]
yeast[color=blue]
> that "infected" the batch. If you don't want to use a mead or wine yeast,
> you could toss in some raisins (i.e., a handful) or other dried fruit to[/color]
add[color=blue]
> wild yeast. I'd try this with a small (1-2 gallon) batch using 2 to 2.5
> pounds of honey per gallon, just in case the wild yeast have off-flavors.
> Since honey has no nutrients, and you don't want to add any, the
> fermentation will likely be slow, so be patient.[/color]

Did Vikings have raisins?

I'm looking for a period-specific recipe. Something they might have
actually made,
rather than a method of reproducing it.

What fruits were available in the region?

Sorry if I seem snippy.

;-)

"Chris" <rrufiange@cfl.rr.com> wrote in message
news:EzlCb.7291$Dt6.239958@twister.tampabay.rr.com...[color=blue]
> Ever since my first bottle I've been hooked!
>
> However, after experimenting with various recipes, I've gotten to wonder[/color]
how[color=blue]
> mead was brewed in the old days (old days meaning Viking Age).
>
> Anyone have a recipe which doesn't involve materials or ingredients
> unfamiliar to the period? Looking for something I can make the same exact
> way the Norsemen did, if possible.[/color]

Go over to rec.crafts.meadmaking and search the archives. Someone a while
back had a thread on "Viking Mead" or something to that effect. If you post
your question over there, I'm sure someone will be able to point you in the
right direction.

Beer here,

Mike

--
sarge0503 at sbabootcamp dot commercial
[url]www.schwedhelm.net/brew/[/url]

"Mike D'Brewer" <me@privacy.net> wrote in message
news:brcuul$223v9$1@ID-204732.news.uni-berlin.de...

Thanks much.

Out of curiosity, what is the consistency mead generally has? I brewed
up my first batch and it seems very light in consistency, not thick like
my beer is. I know ingredients will define the consistency, but what I
am looking for in a mead?

TIA,
HAM

"Hughbert A. McAnaroy" <ham@gbpackersfan.com> wrote in message
news:3FDDB70A.5808AF5@gbpackersfan.com...[color=blue]
> Out of curiosity, what is the consistency mead generally has? I brewed
> up my first batch and it seems very light in consistency, not thick like
> my beer is. I know ingredients will define the consistency, but what I
> am looking for in a mead?[/color]

My meads have been generally lighter in form as well, and the only
store-bought mead I've ever had, Ambrosia by Kristy(sp?) is also light, or
atleast that vintage was.

I'm sure it does have to do with what you put in, and what you do to get the
finished mead, that determines final consistency. Afterall, it does no good
to get your wort all thickly rich, if you're ultimately going to strain it
all through cheesecloth anyway.

;-)

Regarding the original recipes for Mead. I have one that is published by a
group of folks called
The Society for Creative Anachronisms ( google search)

A former sales colleague is involved with them in Montana. They dress up
and live as King Arthur and his Court. They publish a series of books for
living in that era and two of them are in making Mead and Beer. great
reading too.
Joe

"Mike D'Brewer" <me@privacy.net> wrote in message
news:brcuul$223v9$1@ID-204732.news.uni-berlin.de...[color=blue]
>
>
> "Chris" <rrufiange@cfl.rr.com> wrote in message
> news:EzlCb.7291$Dt6.239958@twister.tampabay.rr.com...[color=green]
> > Ever since my first bottle I've been hooked!
> >
> > However, after experimenting with various recipes, I've gotten to wonder[/color]
> how[color=green]
> > mead was brewed in the old days (old days meaning Viking Age).
> >
> > Anyone have a recipe which doesn't involve materials or ingredients
> > unfamiliar to the period? Looking for something I can make the same[/color][/color]
exact[color=blue][color=green]
> > way the Norsemen did, if possible.[/color]
>
> Go over to rec.crafts.meadmaking and search the archives. Someone a while
> back had a thread on "Viking Mead" or something to that effect. If you[/color]
post[color=blue]
> your question over there, I'm sure someone will be able to point you in[/color]
the[color=blue]
> right direction.
>
> Beer here,
>
> Mike
>
> --
> sarge0503 at sbabootcamp dot commercial
> [url]www.schwedhelm.net/brew/[/url]
>
>[/color]

Visit these links for for more info on traditional mead and
mead recipes..

Medieval/Renaissance Brewing Homepage
[url]http://www.pbm.com/~lindahl/brewing.html[/url]

The SCA Brew Historical Brewing Library
[url]http://www.homestead.com/sca_brew/files/library.html[/url]

Got Mead?
[url]http://www.gotmead.com/making-mead/types-of-mead.shtml[/url]

Rabbits Foot Meadery
[url]http://www.rabbitsfootmeadery.com/CAGM/guide_to_mead.html[/url]
[color=blue]
> Ever since my first bottle I've been hooked!
>
> However, after experimenting with various recipes, I've
> gotten to wonder how mead was brewed in the old days (old
> days meaning Viking Age).
> Anyone have a recipe which doesn't involve materials or
> ingredients unfamiliar to the period? Looking for
> something I can make the same exact way the Norsemen did,
> if possible.
>
> Thanks,
>
> Chris
>
>[/color]