If you read the translations of the early sagas, they talk about adding honey and water to OPEN TOP vessels. !I am trying to make a 5 gallon apple cider,10 lbs of honey or cyber mead and I can’t get it to ferment so I went back and looked at the apple cider jugs and looked very good and the apple cider has potassium sorbat in it in very small letters.Is there any way to overcome the potassium sorb ate or am I going to dump it ,I hope not I have a lot of money in it.Can you please help me know what I should do.And here I thought this was going to be an article by the fellow, Jereme Zimmerman, who wrote the book by the same name as the article, “Make Mead Like a Viking”.Explain one thing to me – After it’s done fermenting, if I want to drink it young, can I bottle it without it exploding? Experienced mazers advise against using the processed honey sold at most supermarkets. As I progressed with making mead, I sometimes added more honey to prolong fermentation.
I prefer glass over ceramic, plastic and other materials. I also don’t heat the honey.
Glass carboys work well, and 5-gallon buckets designed specifically for home-brewing are also available.You can move the mead to a secondary fermenter to separate it from the yeast, which helps you avoid accidentally transferring yeast to the bottles later. Otherwise, it can be bottled anytime. You can treat it with sulfites to kill what is starting to form in your mead. During the Viking Age people drank beer, mead, milk and water. I have made numerous batches of mead over numerous years and other than some slow fermentation rates have never had a problem with producing good drinking mead. The confusion about what they were making comes from the monks, who were used to mead, translating the fermented honey beverage as either mead or used the Norse word for it: Ealu. Thank you for all of this info!hmmm here’s an interesting thought too…. Forgot about it for the last 2 week so so.
Vikings didn’t have the knowledge to sterilize their equipment like we do theses days so that basic cleaning of the equipment might be the way to go if your wanting the feel and taste of the original mead brew…… and they would have used wooden containers to boot, maybe something like the wine barrels winemakers use to this day.Vikings had some of the most advanced hygiene tools for that era, so I wouldnt be very surprised if they had a way to sanitize their equipment. How to Make Mead Like a Viking. If you prefer glass, you can use glass carboy/jugs like we carry. Much like cooking, developing mead recipes requires learning what flavor combinations work well, then experimenting with the ingredients you like.Some beginners' guides recommend starting with the basic grocery store honey just as a cheap starter option while you learn the basics. Keep reading to learn about what I gathered from the class about how to make mead from honey.Hello! Home-brewers have embraced mead, or honey wine, the drink of choice for many ancient cultures. Your mead brew day should take about an hour from start to finish. Heating can help kill microorganisms and make the honey easier to stir in, but it can also alter its flavor and nutrient content.After all, honey fermentation is an amazingly simple process. This recipe is very basic and easy for a beginning brewer. And do I filter out the residues in the bottom?I recently had the opportunity to attend a presentation called “How To Make Mead Like a Viking”, presented by Jereme Zimmerman.
Either the wine is fermenting in the bottles or there is a bacterial infection.