Viking Blood Mead - One Year Taste Test!
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- เผยแพร่เมื่อ 16 ธ.ค. 2024
- Viking Blood Mead - One Year Taste Test! The Mead that started it all for City Steading, Viking Blood. It's been a whole year since we bottled it, and we had two bottles left. So... what to do? Well, to finish off Viking Blood week, why not a taste test? Viking Blood is a cherry mead or melomel, pretty simple stuff really, but there's a complexity to it that is really nice. We have a drink of Viking blood and let you know what we think of this mead.
Some useful links:
1 gallon Carboy:
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Wide Mouth Carboy:
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1/2 gallon glass wide mouth jars:
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Swing Top Bottles:
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Airlock:
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Self stirring cup:
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TRBOS (sanitization bucket):
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Star San: amzn.to/2RTlqBX
Cleaning Brushes:
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Hydrometer:
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Graduated Cylinder:
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Baster: amzn.to/2DlIu4b
Auto Siphon: amzn.to/2FIxAHl
Bottling Wand:
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Degassing wand: amzn.to/2RXVMvO
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Loving the dynamic between the two of you. Great video as always
You guys are great and love watching your video's,brewing some mead for the first time now
the play you two have off one another is adorable
This channel has good chemistry. Both fermentation wise and between you two.
I've looked but i can't see a blueberry mead on the channel. Any one know if they have. It's blueberry season in finland and I just picked up a load of honey. So with local honey and forest on the door step. Chances are, the bees helped propagate the blueberries. Seems almost poetic to put them back together.
Ther is not a blueberry mead on the channel, but, I could do that.
@@CitySteadingBrews Hah, well look at that, a personal reply. That would be awesome. I'll freeze the berries for now then lol. Keep up the good work.
Yeah, great video, again! :) I'll put two of my Viking Blood in the basement, one for half year, one for one year. I can't wait to finish my first mead, (and my first brewing-thing), and taste the result. 37 days I have to wait... :O Such a long time, but seeing this video, it's completely worth it. :)
PIECE-DE-LA-RES-TONSE! YES!!! 💘
I say it just like her!lol! Now-a-days, I try not to say it🤗 but we laugh when I do! Smiles are ALWAYS WELCOME😁❤ she's a keeper! 🌱
Sounds like my kind of mead! Now I have to go back to last year and rewatch that video(s).
I'm TH-cam Famous! Lol...
Lol!
Lol!
Viking blood is my 3rd batch made. I followed your recipe. The only thing I did differently is I used 2 lbs of frozen tart cherries and 1/2 gal cherry juice. (Same juice you bought from Costco). I'm hoping this will turn out to be a little sweet. I also thinking about adding 2 oz of vanilla extract when I transfer to second fermentation. My gravity reading came out to 1.110, and I used a red star yeast with alcohol potential of 18%.
Will still be dry most likely. 1.110 will get to 14-15%
2:32 I'm the awesome moderator "Paul" whose bottle blew up!!
No wait, I'm not, but I want to be.
have you guys ever tried Jalapeno peppers in mead. I recently had a red wine infused with jalapeno. and was considering trying in in a mead.
We did a video on that a whole back. It’s called a capsicumel!
I love surprises! Congratulations on the great aging.
A year!? Wow that flew by haha. Glad to see you still had some and it was a nice surprise.
My Vikings blood is still fermenting away. Started it just before last week. Looking forward to seeing how it turns out.
How is it?🍷
went from lamb to steak to burger. dang yall talk about downgrading. neat vid though- has me curious how my 6 year old imperial stout is doing... thinking it mellowed out a lot too
Personally, I think a great burger is more difficult to make than a great steak. I don't really like lamb :P
I've got 2 gallons of 2019 cherry mead sat in the garage for two years. I finished it but never put it in proper bottles. Wonder if its dead?
I love Bordeaux and Cabernet Sauvignon wines. Was hoping the Viking Blood Mead would retain a strong sweet cherry notes ( note; I did your recipe with sweet black cherries). If the results are very much a dry red wine like? Then I will just use white sugar instead of honey and save a lot of money.
I think you'd have to try this for yourself. It's definitely different than if I just made cherry wine.
This is what was hoping for. Just started the 4 gallons batch of Viking Blood 4 days ago. Many moons ahead before I will know how it turns out.
Is it possible to caramelize the honey a little bit to make mead with or is that just not a thing people do? Just wondering if it would change the flavors and make the end product kind of toasty and creamy, or conversely make it bitter and just not good overall. I'd like to try and get deeper flavors from the honey and make it even creamier with milk (whey) as an ingredient. I've never tasted any mead flavored like that but in my head it sounds like it would be really tasty.
You're talking about a bochet. Sure, you can do it. Just be very careful about how hot and how long. th-cam.com/video/vyR7-8i_bVU/w-d-xo.html
A Lamb Burger with fetta and saracha with cabbage and cucumber slaw.
Hey Guy, I am just getting into making mead myself and i was curious as i have fresh blueberry bushes at my house. Im curious if you would break down and cook the berries a bit first? Or just break them up and add them in?
Freeze them, then defrost and mash up. Best way.
Two years is really the minimum ageing for everything but apple. 2 years is the magic number! Made a batch of orange-ginger mead (which is finnicky as hell) and it came out tasting HORRIBLE! I bottled it anyway and stuffed it in a closet. Tried some at 1 year, yuck- still bad. Tried it at 2 years and it had totally changed and was actually really good! After 3 years, people were calling it legendary. Age makes a huge difference. Hope you saved that last bottle.
Hey general question
I want to brew my own mead but on the internet there is alot of discussion about headspace.
When i have a 5l carboy but only make a 3l batch will it be affected alot/in a bad way?
Nope. You can leave all the space you want... in primary. Once you rack it though, keep it to a minimum.
@@CitySteadingBrews thanks for all the quick answers
Of course!
If you put a wee bit of honey in the bottle, shook it vigorously, then served, would it improve it, in your opinion?
Some.
So...will you? Or what else might you do?
So, what do you prefer? The cherry chocolate vanilla mead or this vikings blood?
Tough choice, not sure really!
Sorry if I missed it, but what was the FG of that? I've started to appreciate 1.025 as what I shoot for. Just curious what your gravity goals are (all things being equal).
Not sure tbh. Did that video over a year ago! I think it was pretty close to 1.000 though.
@@CitySteadingBrews What, you didn't consult the Big Book of City Steading Fermentation?! ;-) (crap - now I have the music/jingle from TRBOS in my head - thanks!)
There is no book...... yet.
What determines dry or a sweet mead? As in how could you make one over the other
Resudual sugar determines dry or sweet. We did a video on ABV basics that might help you!
Is there certain places or brands that you like to get your honey or fruits from
Fruits feom Aldi, Costco or Publix. Honey from Sweet Squeeze and some others in the past.
I totally understand the agsringinty vibe I got that with my first mead.
Dig the necklace
Am curious about the alcohol volume on this.
About 15%
What was the "legs" like on the glass?
Legs isn't a reliable or consistent measure of anything really. I don't pay much attention to it, lol.
I'm with Derika - I pick Lamb!
Skol! Hopefully mine ages out
You guys need to get some sound dampeners. Everything else is fine though.
Listen to our other videos. Our audio tecorder didn’t record the file so you are hearing the mic in the camera this time.
Sounds pretty awesome, actually. 🤔
what kind of glass is that?
amzn.to/3aJAhEg
How did you age this? Is that your normal aging process?
It sat in a closet for a year.
Cool
Do you sell them?
Nope, it’s illegal to do so without a license.
And somehow, Brian looks ten years younger than that first Viking Blood video...
I'm a lich... don't tell anyone.
It's the haircut
It’s the lack of beard.
Ever had buffalo steak?
It's leaner than chicken but it's like a hearty venison
Burgers, but not steak.
Watching now, is there a problem with the mic?
The audio recorder never recorded, I even put an apology in the first minute of the video....
ALMOST GOT FIRST!!! ☠ thanks for the follow up
Lol I was making the same face when Derica said lamb with mint sauce.
I wish I had Facebook
Don't ever say that. Please, don't ever....
Yeah I laughed a lil and said "nah fuck that"
You’re definitely better off without it haha.