Lately I have begun to brew mead, it has been something I have wanted to do for the longest of time. But as with most things that are simple, putting them into drive seems to be the hardest, so after researching and asking (with the usual backlash of “people”). I had finally found the simplest way of doing it, if you need a confidence boost, I suggest you find a heathen brewer due to there is no shortage. As it was stated to me the overcomplicated wine brewing is applied to making mead, and the “wine snob” is always present. I will tell you it takes time and penitence’s with some monitoring to boot but after my first batch of young mead I’m quite hooked.
I picked up a book titled “Make mead like a Viking” by Jereme Zimmerman in no way am I making fun of this book, but it is geared towards the west with the Nordic term of Viking. See the term below for the meaning of Viking!
Viking – any of the Scandinavian seafaring pirates and traders who raided and settled in many parts of northwestern Europe in the 8th–11th centuries.
So as many of my weekend afternoons intitle I started to read this book it gave a bit of history which is much appreciated. But then the surprise came with his more knowledgeable exploits of herbs and traditional brewing. At this point I am waiting for the wildflowers to begin coming through the ground as the snow recedes. I will be trying my hand at wild fermenting in this aspect as well as gathering.
He also decided to include a basic for his own ritual practice well he brews his mead, one of hos major key items is his stirring stick. In a coming video in March, I have decided to go out to the apple orchard’s and find a long enough limb and make one of my own. (He explains in detail why he uses a stirring stick). All and all I was quite impressed with this little gem and the information given. I do recommend it it you are looking for a basic startup guide instead of the many groups on Facebook.
So recommended basics
Glass jar with lid (Although I’ve seen plastic used to brew it is not good for long-term aging)
An Airlock (recommend finding a brew store you’ll pay more for the shipping)
Raw unfiltered honey (This is the most expensive part because once you taste it and realize what actual honey taste like you won’t get anything else)
Yeast (easily available in brew stores depending on the type results well vary)
Most importantly purified or a clean water source (Budgets can get in the way and acquiring things in time can be the best option but like most when set up it get easier)
Nutrition for the yeast to feed on raisins work well and are cheap.
Such is the basics needed for a batch and how I started my first mead which hasn’t turned out great but not bad either.
Plans for me and the Mrs. eventually well be to start a Meadery in the area eventually I think it would do extremely well here. But Ill have a page dedicated to my exploits very soon to follow.