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Check my other blog post here for the basics of homebrewing before attempting this one.
- 1.8Kg honey
- 30g meadowsweet
- 4.5 l water
- 1 teaspoon of wine yeast
Put half the honey into a clean, sterile bucket with the meadowsweet.
Pour in 4.5 litres of boiled water and stir until the honey is dissolved.
When the liquid has cooled to room temperature, add the yeast. Leave to ferment for 2 days.
Strain the liquid through a clean muslin into a demijohn, fit with an airlock and leave to ferment for a further 5 days.
Syphon the mead into a clean demijohn, leaving behind any sediment.
Add the rest of the honey and mix well.
When fermentation ends (bubbles passing through the airlock at less than one a minute) siphon the mead into bottles and cork.
Age for a minimum of 3 months before drinking.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon