Water into Wine (well Mead anyway)

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

  1. Add 1/2 gal (8 US Cups) fresh water to large enough pot and simmer at 100F/38C for about 30 minutes.
  2. Add 3 lbs (48oz/6 US Cups) Organic Honey into mixture until honey is fully dissolved.
  3. Remove from heat allowing to cool to 85F/29C
  4. Add 2 g (1/2 US tsp) of yeast to mixture. Stir vigorously for 5 minutes.
  5. Add 1/2 can of frozen Apple Cider concentrate.
  6. Add 1 tsp of powdered cinnamon and stir until mixed completely.
  7. Continue to allow to cool until mixture is at room temperature.
  8.  Attach lid and “bubbler” with starter onto storage container.
  9. Allow to sit in darkened area at room temperature for 48 hours (2 days).
  10. Pour mixture into individual bottles (1 gal makes 5 and 1/3 750ml bottles), and secure the lids on the bottles.
  11. Store bottles in cooler/darker area for 5 weeks.

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