beer Special brew for my Viking brother...
- Thread starter Pariah
- Start date
http://www.amazon.com/Compleat-Meadmaker-Production-Award-winning-Variations/dp/0937381802/ref=sr_1_1?s=books&ie=UTF8&qid=1462386331&sr=1-1&keywords=mead+making
Great Book.
unfortunately i haven't really liked any of the meads i've made.
I haven't really found a commercial mead I like either.
I want to like mead, but i don't know.
Great Book.
unfortunately i haven't really liked any of the meads i've made.
I haven't really found a commercial mead I like either.
I want to like mead, but i don't know.
My third batch is in secondary now. Viking mead was a bit of a different animal. They used a lot of Juniper in their brewing so most likely either Juniper berries were added or the honey would have been cut with Juniper water. The yeast that was traditionally used in those days was the yeast that was also used for baking. I've been told they the closest thing you might be able to find would be a bread yeast from Finland.
Good journey in your quest for Viking Mead! I'll be starting work on a Viking Ale soon. I was able to pick up some Kveik yeast which is a Norwegian Farmhouse Ale yeast that some say dates back to Viking times.
Skol!
Good journey in your quest for Viking Mead! I'll be starting work on a Viking Ale soon. I was able to pick up some Kveik yeast which is a Norwegian Farmhouse Ale yeast that some say dates back to Viking times.
Skol!
Malarky said:
I've had one singular mead that I've liked a whole lot: https://vinoshipper.com/wines/810_meadworks/royal_squeeze_10,025
I'm considering buying a case of it, and having those around for when I want some mead as a change of pace ...
I've had a couple of others there okay ... an apple pie from Moonlight, and an apple pie style one from B.Nektar ...
But mostly, meh ...
I make a good amount of mead, and have it down so that I can make a beverage I enjoy drinking from time to time. It's not a beverage I drink on the daily, but it is great for special occassions, and great for gifts. I usually use just yeast, water, and quality honey for best results. It takes quite a while to age, which is the biggest issue with mead IMO. Young mead isn't the best. I've been brewing a lot of braggot lately though, and absolutely love it.
Pariah, you should check out the mead section on this forum when you get a chance.
Good luck with your mead!
Pariah, you should check out the mead section on this forum when you get a chance.
Good luck with your mead!
I plan on making my first Mead pretty shortly. I am thinking a quick honey lemon Mead! If just have to convince the boss to let me get a new mini fridge to ferment in. 75 is the coolest part of my house...
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Hmmm ... I don't know if that's as important for mead, as the yeasties are derived from champagne/wine yeasts that enjoy warmth.
Maybe the 71B-1122 cares, can't recall, but I think you can get away with a lot if you do SNA (staggered nutrient additions) ...
Maybe the 71B-1122 cares, can't recall, but I think you can get away with a lot if you do SNA (staggered nutrient additions) ...
You should definitely give it a shot scuba steve!
70 is about the max for Mead yeasties from what I read. I plan on using Lalvin D-47 btw.
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you're the boss, hombre ...wheebz said:
i'm pretty sure you can rock SNA's and Fermaid-O and steal 5-10F above 62F with 5-15 psi ...
i'd try it with the gallon of tangerine blossom honey here, but i don't like 90% of the mead i've tried commercially, and would rather use the honey as a food/dessert/tea/beer ingredient ...
I think that yeast has either a 86 or 88 degree upper range so you are still within "nominal" however, as with any fermentation temperature plays a lot into the flavor profile that you do. Higher yeast temps produce more fusel alcohols and phenyls (think band aids or i dunno almost sulfur like).
Mead ferments like crazy too so the internal temperature of the so the internal temp of the mead wort can rise 10 degrees above room temp. Here is what I would do if I were you:
Get a kiddie pool, fill it with water, put the fermentor in it and drop a 2 liter filled with water that you have frozen in it every day or so. That should get the temps down into a more clean range for the yeast (i.e. ~68-72 degrees)
Otherwise It could be a good combo but it could also be offputting. THe only way is to try it!
Misread the post, the temp range I was referring to was some of the 71B's
Mead ferments like crazy too so the internal temperature of the so the internal temp of the mead wort can rise 10 degrees above room temp. Here is what I would do if I were you:
Get a kiddie pool, fill it with water, put the fermentor in it and drop a 2 liter filled with water that you have frozen in it every day or so. That should get the temps down into a more clean range for the yeast (i.e. ~68-72 degrees)
Otherwise It could be a good combo but it could also be offputting. THe only way is to try it!
Misread the post, the temp range I was referring to was some of the 71B's
have that one around here, too, and the EC-1188 or something like that ... i think those both go dryyyyy ... but i don't like dry.Scuba_Steve said: