Viking Blood Mead - NEW UPDATED RECIPE for 2020 - Make some Cherry Mead
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- Опубліковано 6 вер 2024
- Viking Blood 2020 - NEW RECIPE. 2020 has been... difficult, so at least we have Vikings Blood! This is our newest recipe for cherry mead or cherry melomel, aka Viking Blood. This one departs from a bit of the traditional recipe, but not by a lot really. It's more about the method than anything that's different. It's still cherry mead! Here's hoping third time is a charm. This could be our best Viking Blood yet. Remember, this is cherry melomel, not to be confused with Dansk Mjod's Viking Blod, which is a whole different product.
Part 2: • Viking Blood 2020 - FI...
Part 3: • Viking Blood 2020 - Le...
Part 4: One Year! • Viking Blood 2020 Mead...
Ingredients:
3 lbs Frozen Sweet Cherries
3.2 lbs Orange Blossom Honey: amzn.to/2IOS98B
1 Cinnamon Stick
Lalvin 71B Yeast: amzn.to/3fgNGrr
Water to Fill to desired amount
1/2 teaspoon Yeast Hulls: amzn.to/3lV6kry (or Fermaid O: amzn.to/3pLssXo )
Tabletree Juice: tabletreejuice.com
The Original Viking Blood Video: • Homemade Viking Blood ...
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#vikingblood #vikingsblood #mead #therewillbeblood
Does anyone else hear "RED BUCKET OF SANITIZATION!" in their head when racking?
LOL, then it's wooooorking!
I do too from time to time.
Recently bought my own...though mine is yellow, doesn't have quite the same ring to it though
@@davidmathieson8661 Mines is green but red in spirit.
@@davidmathieson8661 I had a green one. But it fell and cracked now I use a clear tote.
I have returned to brewing after 20 years due to a friend's cherry tree coming down in a storm. So, I jumped right in with nearly 10 gallons of a tart cherry mead. After it was all going, I found your channel. I would have had some problems with it but a few of your videos, including the Viking Blood series, helped. It is done, pasteurized, and back sweetened. It is now ready to bottle. Thank you, I have enjoyed watching your past videos.
I am curious about your other city-steading endeavors.
Awesome!
Right now we just have a plant based cooking channel that is active www.youtube.com/@PlantBasedBistro , but we do have a gardening channel that is on break www.youtube.com/@PlantLifeYT
@@CitySteadingBrews thanks for the links. I will check them out.
I used sweet cherries when I made it and didn't get the cough medicine thing at all. It's one of the best meads that I have ever made. Thank you for the recipe.
Awesome! Some say it tastes too medicine like, happy to hear yours didn’t!
@@CitySteadingBrews i got strong cherries, and a bit sweet from honey added, but not medicine tasting. I have to make more or this stuff aint ginna make it a year. Lol.
A tip for those big mouth bubblers, start it off by running the lid backwards. You should feel it drop, that drop is the threads of the lid going past and over the start of the threads of the jar. when you feel it drop it should be lined up to screw on without cross-threading.
I do this with threaded stuff in general.
Lol Derica saying "stop it" when Brian was going on about the bung. Lol
I am the great Cornholio! I need TP for my bunghole!
Behind every great man there is a woman rolling her eyes LOL
@@masterofshadows8904 take us to Lake Tittycaca!!!!!
I just started making mead about 3 months ago and I see how experienced you guys are. I want to be like y’all when I grow up! Thank you for explaining like you do.
Wow what timing, i just finished putting together a cherry mead using 5 oz dried tart cherries that i rehydrated, 2 lbs of honey and 1 lb brown sugar. OG is 1.110. The taste of the must before pitching the yeast is so good. Then i go on youtube and find your vid sitting here to view. Im having a blast sith this new hobby. Thank you again
Spoiler Alert, this stuff is awesome! I usually brew beer but decided to make my first mead. Have never been thrilled with the mead I have had commercially so decided to try making my own. I followed the video pretty much exactly. I got a starting gravity of 1.121 and it finished at 1.000. It tasted and smelled like pure alcohol. I back sweetened with 1# of honey and added the dried cherries. In hind sight it did turn out a little sweet because the cherries added more sweetness than I anticipated. Next time I will stop back sweetening a little before perfect and let the dried cherries do their work. For a first try I am super happy with how it turned out. My only regret is it was a lot of work for a gallon. Next week I will be making a 3 gallon batch.
Regarding cinnamon - when I was growing up in Poland, where mead was considered historically something of a national "wine", I remember when drinking hot winter mead often detecting hints of cinnamon and clove.
I have been watching your videos/binging for a few months now. I had been interested in this hobby for over a year and only got started back in September. I wish I had found your videos sooner, but glad I did nevertheless. I just want to say that the way you break every step in the process down to such great detail is phenomenal. I had spent months researching homebrewing before getting my equipment and Every. Single. Article or youtuber left me with more questions than answers. After a handful of your videos, any questions I had accumulated and couldn't get answers to were inevitably answered. You guys are by far the best home brew/instructional video makers out there and truly want to say Thank You.
Travis, this means the world to us to hear this. We appreciate the feedback, truly, and are honored that we could evoke such a comment. We both love to teach, so this is a big deal to us to hear this! Thanks so much for watching and for the kind words. Thanks for watching!
Started my first personal recipe today. It's a type of Viking's Blood. I used black cherry juice for my cherry. I'm aiming for dry around 12.4%, so I had to cut the juice down with water to get my 50%+ of honey(similar to how you did it with the elderberry mead concentrate). My calculations came out as close to perfect as one could hope! I did all the math yesterday and my OG was 1.093 with a 1.092 target. I added the tea bag directly to the brew, but I'm removing in three days(I like tannins). After that, I'm not touching it for at least three weeks. I used Fleischmann yeast on this one. This jar of yeast fermented my cysar to 13.6%, so I'm hoping it goes dry here.
I made your simple mead last October and I have two bottles left. It's great, but I'm hoping the three day steep in the actual must will give a little more tannin feel to this brew. If not, I'll just make a two bag concentrate for my next attempt.
Your channel has been amazing, I'm so glad I found it! Sorry for the long winded comment on a year old video.
LOL, you probably didn’t realize it, but “I’m wearing my red shirt,” is a shout-out to Deadpool from the first movie too.
Heh, well... I'm good with that.
That bit in Deadpool was, itself, a callback to a very old joke...
A ship carrying treasure was returning to port when it was approached by a pirate ship.
“Captain, captain! What do we do?” asked the first mate.
“First mate,” said the captain, “go to my cabin and bring me my red shirt.”
The first mate did so.
Wearing his red shirt, the captain and his crew fought off the pirates without any casualties.
A few days later the ship was approached by two pirate ships.
“Captain, captain! What do we do?” asked the first mate.
“First mate,” said the captain, “go to my cabin and bring me my red shirt.”
The first mate did so.
The crew fought heroically and managed to defeat both pirate ships but lost many men in the process. As the crew celebrated, the first mate asked the captain why he insisted on wearing a red shirt to battle.
“It’s simple,” explained the captain. “If I am injured the blood will not show, so the crew continues to fight without fear.”
A week later the ship was approached by 12 pirate ships.
“Captain, captain! What do we do?” asked the first mate, looking expectantly at his captain.
Pale with fear, the captain replied, “First mate, bring me my brown pants!”
Here's a Handy Dandy tip . If you have to use what you have , or you can get. And you're Racking from a 6 Gallon Carboy into another one , and your Siphon hoses wants to curl up at the ends , and you want to keep em below the Wine Line , and right where you want em . Get a good size Nut 🔩 . And screw em on the end of your Intake & Discharge Hose . The weight will pull em down , and you can put em right where you want . In my case , I use a Shiny new Lug Nut 🔩 , for a Truck 🚛 Wheel . Screwed right on , fit tight . Works like a Charm . I like the way you figure out things with Math . That was always my favorite subject . I still use Pen & Paper to figure things out . Old School . 🤠
Better sanitize that nut! :)
I made one batch of this amazing cherry mead in November of 2022. I made it in anticipation of taking it to my daughter's wedding in November of 23. I also made apple pie mead, mulberry, blueberry and mixed berry. It was a LOTR theme wedding and I made some awesome LOTR labels with LOTR themed names. The cherry was "Boerne's Elixer" - "A dangerously drinkable cherry melomel, sweet and addictive". I'm telling you, this mead was incredible and absolutely perfect by the time the wedding came around. I wished I had made two batches. I had just enough for about an 8 to 10 oz bottle after I bottled it and I used that as a taste tester through the year. The changes were quite noticeable and as I said, it aged beautifully. I took 19 bottles between the flavors, and all but one bottle was drank. I'm about to start two batches of cherry...because it IS "dangerously drinkable".
Hello Brian and Danica,
I tried fermenting my first cherry melomel 3 weeks ago. I used 3 lbs of dried cherries and I used 3lbs net. weight of honey. I just started the second fermentation process to provide clarity. I used a 14% tolerant yeast. I do believe it is a wine type yeast. After 3 weeks of fermenting the airlock was just barley bubbling. Then I added some dried cherries to the 2nd fermenting phase. Just add clarity and other flavors. You guys have good happy brewing.
Oh man, I was at 6 minutes in, and concerned about everything being sanitized in ..”The red bucket of sanitization!!! *jazz hands*”, but then I got to 6:30 and you’ve soothed my fears!
Oh yay!! When I put cinnamon in my first batch I was hoping it would enhance the cherry flavor! Still waiting to taste it again. Only difference between our brew so far is that I used rose petals and orange zest. I can't wait to see how your brew turns out!!
How was,it? It sounds really good.
Brian is right. Most viking hype comes from words, ideas, and concepts attributed to them by outside groups hundreds of years after they settled down and converted to Christianity. Examples: vikings never called themselves vikings, nor did any of their contemporaries; most of them only ever used spears and swords in war, axes were uncommon and mostly used for agriculture; and they most certainly had access to cherries. Maybe not in Scandinavia but all over Europe and even North America, and yes, vikings did establish colonies in North America, that has been proven. All viking stuff aside, the video is amazing and the mead looks remarkable
Thanks!
Vikings Blood is what brought me to your all’s channel. One of these days I will start making my own mead. Starting with the Vikings Blood.
Made this mead around November last year - it's absolutely stunning, has received compliments from all of my friends :)
Great to hear!
Lookin good! I love that you included the recipe (even if it isn't complete) in the description. It would be awesome if part 2 has the full recipe. Cheers 🍷
Dark sweet cherrys from walmart leave me with a sweet sourish like the cherry itself but not bad sour luckily i havnt ran into the cough syrup cherry yet
That's where I bought mine from. I'm only one day in to this brew.
Thank you for all your videos. You have given me the confidence to give this a go myself.
So I’m now on day 3 of watching my air locker bubble away.
I really don’t know if I should try this one first or start another one next week. You know. In the name of science
If you have the fruit 🍓🍑 or ingredients , BUBBLE AWAY . I do at least a 5 gallon batch a month , for Science Ya know . Unless it's during the growing season , and everything is ripe . Then I'll fill up every Bucket I have . Better Hurry tho because the Bronze & Purple Grapes are ready right after the Figs , Don't forget your Blackberries & Blueberries . Down South Central Florida , they have Strawberries out the Yeng Yang ☯️ . My Grandparents kept a Big Strawberry 🍓 Patch , on this Property . Anyway , keep on keeping ON. 🤠
I've been using that same OG all year , 1.110. I love it. If it goes dry at 1.000 it's around 14.5% if it goes really dry at .990 it's 15.75% and I can back sweeten with sugar or honey depending on the brew. And if it doesn't quite reach dry you're still in the 13-14% range which is great for mead anyway. This one looks like it's going to be awesome!
I like to start off a little lower than that . 1.100 or 1.090. When it goes Dry and slowes down to almost no activity 1.000 or 1.002 , add more sugars , activity with take off again . I don't like to Backsweeten more than I like to Drink 🍷 it . In case it Stops, Around 1.010 , this last Batch , I went ahead and Bumped it up to 1.022 , because I had to Backsweeten 5 times on the last Batch to get it to 18.090 A.B.V. But I feel sure it will get close to Dry again . May have to Backsweeten again , but I hope not 5 times . The last 2 Batches , I Backsweeten to 1.010 . Again , And they both stopped at 1.006 . So that's what I'm Drinking , I ain't Backsweeten No More . That's all they would take . 🤠
Ok, it's Sept 2023..... So late of a comment, but wanted to add this to the original video that encouraged me to take this on one... I have just cracked my 1st bottle of this lot I made... Bottled Nov 2021.... Made a 50L batch.... Bottled, boxed, left for ageing. Then forgot I boxed and stored then.... OMG.... Absolutely fabulous... So smooth, rounded, etc, etc... "I want more", Lucky I have plenty.... Absolutely fabulous... Thank you so much for sharing this and now I have my own fab lot....
Lol, sometimes it’s good to forget them for a while!
I really need to try make this one for summer. Out of interest, freezing and thawing is one of the methods they mascerate grapes. Other methods include microwaving them. Apparently the method you use affects the concerntration of different chemicals in the must.
When screwing the lid on, try putting it on and then screwing a little slowly and loosely it in the opposing direction, until you feel or hear a small click like sound or get a click like feel, then it should be placed correctly and can be screwed on with ease. It always works for me, when dealing with those types of lids. Thanks for the great videos! It’s a pleasure to sit in Denmark and watch your informative videos.
Yes! That is Derica's technique as well. Perhaps we should mention that again next time we use the Little Big Mouth Bubbler's. Thank you for your comment and watching!
Ive made my first mead and entered into this great hobby yesterday, inspired by your videos, we will see how it turns out in a couple of months!
Good luck!! Should love it!
@@mycrazylifewfawnlisette3582 thank you!
Hi Brian and Derica,
Thank you so much for revisiting the viking’s blood mead! The original was already on my list of future brews to try, but having access to a revisited version makes it even better!
Derica, please keep doing the TBROS routine. I’m a fan...
I'd truly appreciate no more conjecturing about our relationship, whether we're in "bad moods" or "had a fight". None of that has anything to do with our channel's content. We make a show for entertainment purposes and it's what we do for a living. It's that simple. If we did the same thing over and over and over, without change, people would tire of it quickly. So, we change it up. The idea that because we're on YT you get to pick apart our appearance, personality, relationship, etc, etc is quite annoying to be honest. There's too much judging going on in the world already, let's just enjoy the show and community built around it and the world of homebrew, please.
@@CitySteadingBrews - Amen.
the facial response to "you know, squeezin the bag" at 12:19 is priceless! lol
Started a spiced hibiscus mead a month or so ago. Still going well.Hopefully done before xmas. Used hibiscus flowers,cinnamon, cloves and nutmeg. Should be nice and Christmassy. : )
I made this and it was delish! Will be making again some day. And, I highly recommend these jars from Northern Brewer. They are solid and good quality. And the company has excellent customer service. I have 3 of these jars and a five gallon carboy so far from them.
To catch the threads when putting the top on, go in reverse (as if untightening) for a turn or so until you hear a click. Then tighten. The click means your threads are lined up.
Playing the bass line that was in the movie Snatch while you were ladling was priceless. Yeah I know im the only weirdo that caught that.
We do have cherry trees here in Denmark/Nordics ;)
What is probably more surprising for people, is the fact that Vikings didn't have honey 'production' of their own. Most honey were traded with the southern countries (Trade, as in the thing where they didn't split peoples skulls).
thank you for "sciencing" or explaining the gravity, why you went to the numbers you went to and why you did it. i know that is where a lot of people get lost me included.
No worries, we want you to understand what's going on.
The innuendos are jammed packed in ever episode lmfao crying laughing here
Final update, for a year. Lol. Just bottled, and tasted. From creation Its probably 2 months old? I used raw clover. Its def. The best mead i have made to date. Full disclosure, i am a total noob. But man is this stuff good. 😀. My thoughts however, it is strong cherry flavor, and a bit sticky on my lips. Primary went completely dry. WHEN i do this again, with a 5 gallon batch, i think i will back off the cherries in secondary by 5 oz per gallon, and cut the added honey in half. See how that goes. But thats just MY tastes. This is EXCELLENT as it is though. I seriously dought you two can top this one. GREAT JOB GUYS! and thank you for all your advice in making meads. I learned a truck load.
When will you guys put out a video dedicated to saving a mead from disaster, like being overly dry or a stuck fermentation? Would that be a back sweetening video?
I think that would require them to make a batch wrong and see if they can fix it
I just tried a large, sterilized glass marble into my fruit bags when brewing and it has been an absolute game changer.
Love it! Personally I would have put the cinnamon stick in a separate bag. Preferably one of my small bags that I use almost exclusively for my spices. But I also don’t like a huge amount of cinnamon in my brews. Great video guys!!
We knew the cinnamon and the fruit were going to be in for about the same time so.... made sense.
Looking forward to seeing the updated recipe!
Part 2 comes out Sunday.
I always geek out on the calcs! #itsthemath
whew, someone likes it!
I like that Brian keeps doing them... I feel like I need to watch the sugar brew talk again and take notes. I love the math and pre-planning the ammt of sugar so I don't over or under do them.
@@CitySteadingBrews - Hey, despite the fact that I have dyscalculia, I love the math of mead (and of wine)!
And for the record I love the trbos introduction. Jazz hands and Brian's funny looks included LOL
I put a spin on this mead and used pom wonderful pomegranate juice with cherry juice and lemon zest
I just found your channel a couple of Days ago. This is my new favorit thing and im gonna start my own first Mead tonight! 😊 Thx for the inspiration
If cherries were available anywhere in Europe, Turkey or the British Isles in the Viking Age, then Vikings could have had access to them. Them boys got around.
Most definitely.
The Viking era ended in 1066, although their descendants obviously carried on. They very well could have used cherries. I’m not sure about continental Europe, but tart cherries have been growing in the U.K. for awhile. I’m pretty sure that they grow pretty well in a lot of places the historical raiders went.
Found your channel about a week ago and I've been binge-watching your episodes. Learned some great news techniques on how to make mead. Something I'm going to make this weekend is a hard seltzer using your mead techniques. Here's to experimenting! 🍻
I just found your channel an hour or two ago, of course with the original Viking Blood video. Went down the rabbit hole, and I found that you posted recently and it's a new viking blood video! Very nice channel, keep it up guys!
Mine is a few days from being a year old. I'm telling you, this stuff is dangerously drinkable. I made them for my daughter's wedding which is in a few days. I only made one batch, it was my first mead, and now I wish i had made two batches. I'm seriously considering leaving one bottle here for myself. I had enough for 4 bottles plus about 12 oz. The 12 oz has been my taster over the past year. The changes have been impressive and it's perfect now.
Yeah, that was our best version.
I actually just bought a bunch of frozen dark sweet cherries for brewin', This is an ironically timed vide for me personally.
He said you were RIGHT! And you have it recorded for posterity!! 😁😁😁
I say it all the time. :)
I enjoy the Viking Blood videos. However, whenever I hear the word bung (yes i know it's a thing), the immature part of me starts giggling as I reminisce on the old Beavis and Butthead days... =)
Hehe hehe hehe he said “bung”
The Viking Blood Mead video was the first video of yours I watched. Glad to get a 2020 Update.
This updated video oozes quality! Well done!
Thank you! I cringe when I watch the original, lol.
I made this and really liked it I made two different batches using two different honeys the one I found best to use is the Walmart Great Value brand cheap brand at Walmart I found that that honey adds a flavor almost like hazelnut but when done with this Vikings blood it adds a like pie crust taste which really makes this taste like a cherry pie thank you guys for creating these videos and helping in along my way of making Mead great videos please keep it up
You guys are awesome I have tried a lot of your recipe and learned a lot from what y'all do on the video.. I made a dragon blood Mead following Brian's Dragon's Breath Mead recipe minus the peppers. Started with a 1. 132 ended at a 1.04 0. About 12 and a half percent of some very beautiful very tasty wine I am very proud and I would never have done it without y'all thank you very much . Randall a Grimes Jesup Georgia
I tried it after I watched the first video earlier in the year I'm ageing a bottle it's killing me tastes so good
I imagine the actual vikings would have just used the actual blood of their enemies 🤔 (jk) but I'll just be stickin to cherries and forgo the titled main "ingredient" lol
Also starting my 1st batch of mead today. The links that you've posted with all your supplies in the video descriptions really helped out and I've finally gotten everything. IT BEGINS MUAHAHAAA (sinister laughter for all my friends and family who are doomed to be my Guinea pigs)
honestly it would be interesting to see if it is possible to make a real blood wine
Blood coagulates.
I can't wait to try this.
I don't know why this is but I've had these Big Mouth Bubbler's a long time and here's my trick: The slower I try to thread the thing the more impossible it becomes. Put the thing on the top, try to line it up straight and spin it super fast. It catches the thread for whatever reason (9/10) and you just keep spinning it fast as it seats then you have to tighten it down. When I go slowly it never seems to want to catch.
Hey, once I tried to make Viking blood (I divided my must into a bucket Viking blood and a bucket simple mead) and the Viking blood bit got all acidic and vinerar-y. Since then I've been traumatized by fresh fruits on my mead (I lost 5L) but also I couldn't take making Viking blood out of my head. Any tips on how to not get a mead infection? I thought of boiling the cherries with the must (I boil my must before putting the yeast in) but am afraid of losing too much of the characteristics of the cherries. Another alternative I thought was keeping them in a separate jar with vodka through the fermentation and adding them on the aging (before bottling).
I love your videos, they give me good insights on my production and a huge sense of community 💛🐝🇧🇷
I did this exact recipe, tried it today, its unbelievable, need to make more!
You two got me hooked! I am 6 weeks into "your first mead" and have made 3 fruity wines that were delicious. I loved the Grumpy coffee mug in an older video, I have the same mug! This viking blood mead is next. Keep up the good work! 👍
Just been trying this. 2 weeks in its gone from 1.130 including the cherries down to 0.998
17.8%
It kicks like a mule but tastes awesome
Wow wow and wow, u guys keep it so simple... Can't wait for the next part, very eager to see the colour of this Viking Blod.
I have made two small (gallon) batches of this so far that survived, and it is a family-wide favorite! So much so that my eldest daughter has requested a 4-gallon batch (headroom in my 5-gallon fermenter) as 4.5 gallons made a significant mess with the Mojito Kilju. I am a little hesitant due to the unfortunate reality that we are "restricted" as to what honey we can get, and Clover (raw/unfiltered) is it. I start it tomorrow and, although hesitant, am hopeful.
BMB is great for 1gal batches with fruit.
The seal on the BMB is not perfect, so I would not recommend aerating/mixing by shaking. That is, unless you are wearing clothing that matches the color of the fruit you are using...
Pretty much exactly what we said, yep. :)
Very true i am watching again need to make another batch
Love yalls videos keep it up
Thanks so much
I know the point is moot because as you said, Vikings didnt make this, but the Vikings likely did find cherries at some point. They went pretty far afield. Newfoundland, England, Ireland, and France were the most well known, but the Kieven Russ (Proto-Russians) were Vikings, there is evidence that the Vikings traded directly with the Byzantines in Anatolia.
Will probably try this one soon, looks really good! BUT just to warn any other people who may get the Little Big Mouth Bubbler, you may want to send extra message with your purchase to send the "universal" lid instead of the screw-on lid as shown here. My 2 LBMB's came with screw on lids, and were NOT airtight. Leaked out profusely under lids when I would swish around to de-gas. Had to message Northern Brewer twice in 2 weeks before they actually sent new ones that have stepped silicone instead of threads, they seem to seal much better. Just FYI to everyone.
Good to know! I might contact them about that.
You guys got me started. Love your videos and I'm gonna try this for sure. Thanks for doing the videos you do. Including the baking. You to are the best.
Just began my own first attempt at this recipe. Cut it on half. Enter to post a picture but I'll let you know how it comes out.
My local supplier only has lav D47. Are you familiar with that yeast?
I have the same big mouth fermenter. I love it but, you are definitely right about starting the lid on those threads! Great info in this. Thanks!
Thanks for watching!
Yay!
Blow off, more like blow out... I used one for the dragon breath (I'm calling it Burn' Berry), and man it went bonkers lol. I had picked up a couple of those little big mouth bubblers and I tried using their odd cap and filling the top with sanitizer....yeah it was such a mess with the blowout that I have just gone to regular airlocks now, I have a trick that lets me turn it into a blow off quickly and easily if needed. That was the first time I had that level of crazy and of course it was when I didn't use a regular airlock...
When it is a bit hotter then room temp when you put the cap on, or your fermentation area is a little cooler, I would make the lid a little loose at first. This will help to prevent any negative pressure where you could end up with your sanitizer from your air lock getting sucked into your brew, just make sure to tighten it up in a few hours.
Thanks for your informative and entertaining videos! Question: if the Meade still hasn’t fully cleared after cold crashing, would you recommend adding chitosan to help clear?
Not really. We never use clarifiers. I don’t really cold crash mich anymore either. Most brews clear on their own in time and even if it’s a touch cloudy that doesn’t affect flavor.
Hey I found it!!!! lol! Thank you for awesome content!!! I think I may try and make this soon!
The best wine i ever made was from wild cherry and black berry. I used two kinds of wild cherry we have up here in Maine the black cherry and the choke cherry. Both the black berries and both kinds of cherry where picked from the wild. I should try it again with honey in place of the sugar i used.
So you are in your 60's like my friends think? lol I didn't think so but hey.
Love the channel, learned to make mead and cider and wine on here and loving my journey making, as my young son calls it, "Daddy's potions". Question though, you guys know of anywhere to get orange blossom honey in Canada? The only place I have found it after much looking is $35 per pound! That's waaaaayyyy too expensive. That would make my honey cost for this recipe $110!!! I can get wildflower honey much easier and cheaper here, but hear the orange blossom is much better for most styles of mead. Thanks, you guys rock!
Gonna give it a shot....I first tried mead last year and loved it. I hope I can get this right.
You could maybe weigh the bag down with glass beads (like in a fish tank) to keep it from floating and causing issues.
Perhaps explain the differences of various honeys and effects on mead ? Love you videos!
There are thousands of honeys! They all just taste a little different but all ferment.
Bungs are cute and yeast are camera shy... too funny. and boy that honey seems expensive... I still wanna try it...
$5 a pound?
Looks good. Cant stand cinnamon so personally i’ll be leaving that out. Looking forward to part 2, cant wait!
Well... then it just won't be the same.... :(
Honestly, it's not cinnamon flavored. I'd try it. There's just a little something extra from it, not overwhelming at all.
@@CitySteadingBrews hmmm. I may give it a try with the cinnamon. I trust you 😄 I’ve been meaning to do a vikings blood again for so long. And another viking Blod.
This comes at a perfect time as I just bought a 2 gallon ferm bucket to try to make a cherry mead lol
I made and aged your 2nd version for 2 years. Just tasted it for the first time and I didn't get a cough medicine taste. It tasted like cherries with an aftertaste of honey
Hey guys, I made this mead and it turned out great. Thanks so much for the video. A question for you if you don't mind answering - it turned out so good that I just put on a second batch of it to brew. The first time I got an original gravity of 1096 and this second time I'm somehow getting 1038 with the exact same ingredients. No idea how this happened? To give context I'm using a different hydrometer cause my first one broke, but surely there wouldn't be this much difference between them (they're both beer and wine hydrometers). The only other thing I can think of is maybe I didn't mix it well enough the second time but I definitely gave it a good mix for sure.
I think you may be reading it wrong. Could it be 1.138?
Not mixing... yep... been there!
It’s be awesome to see another Viking blood but with hibiscus tea added into the brew.
Then it really wouldn’t be VB, just cherry hibiscus melomel :)
Looking forward to this version.
Yours got so much darker than mine when I put the cherries in, I’m hoping it will get “blood” red by the end of primary fermentation.
Love, love your channel! I made this twice before and absolutely love it but I think two of my current ferments of Viking blood mead has stalled. Little bubbler fermenter added 3 lbs 6 oz of Nate’s raw honey with filtered water half filled fermenter; then shook until mixed and added more water to fill; 3 lbs thawed frozen cherries (not bagged in fermenter); 1 cinnamon stick. Gravity 1.136; yeast Lalvin 71B; 1/8th tsp yeast hulls. Live in Dallas, Texas with room temp between 73-78 degrees. Ferments on shelf wrapped with towel to keep light out. Ferments started on 8/6/23 and from one dqy later no bubbling in airlock. Minor activity in ferment itself. One of three ferments with same ratios of ingredients still bubbling in airlock steadily. Other two has no bubbling. What do I need to do with the 2 ferments with no bubbling. Appreciate any assistance.
Sounds like you need new yeast. Also, no need to wrap to keep out light. It’s not really a problem.
I gotta nitpick that if the original recipe was from the 1300's, it wouldn't have been just a 100 years after the viking age but closer to 300 years as the 1000's was quite much the time when the last of the vikings were christianized and the raiding activity started to fade away.
Great video! I just found your channel and even though I rarely subscribe to similar channels, I HAD TO subscribe to your channel. Might even start making some mead myself!
You're right, and you're also assuming Vikings made the recipe, which I doubt they did. Why would an actual Viking name it "Viking Blood"? I'm guessing it's more named after Vikings than named BY Vikings. I did a video explaining all that.... lemme see if I can find it.
SAVE FERRIS! rofl, one of my all-time favorite movies. Also I want my two dollars! Just want to say I SO enjoy your videos, thank you so much.
We do have plenty of cherry trees in Norway, so there is a big chance it might have been used.. Not sure when the cherry's were imported though.. Vikings were traders, so they might be the ones who did so..
Someone told me cherries were grown in Denmark around 1000 AD, so it's possible.
Finally gonna make this tomorrow, figured I would watch the video again for the 8th or 9th time. I’m in the VIP group (Mike Martin) just have different name on UA-cam
Here to help if you need it.
Hi guys, love your videos, new mead brewer here, thanks for this channel, you have helped get me started on my “Mead journey”.
I have a question concerning the cinnamon stick….if there might be some concern about the antibiotic factors of the cinnamon having an effect on the fermentation process, couldn’t you add the cinnamon in the secondary stage, with the dried cherries. The most critical fermentation would be complete, and the cinnamon would then just be augmenting the flavor and not potentially impacting the yeast. Thanks in advance for your response.
You can if you prefer, it won’t change anything flavorwise.
Could you blend the frozen cherries instead of using the cheese cloth bag (in primary) ?? Thank you guys. You’ve helped me so much. I have so many questions.
You can, but it's just going to make it more messy, you won't really get more out of them. Yeast are microscopic and can get to all the cells in there anyway.