Traditionally, the entire goal would have been to keep these yeasts and microbes alive, as they wanted to harness these “brew spirits” for a strong fermentation. There’s nothing wrong with using wild yeast in a modern fermentation – as a matter of fact, it can make for a more interesting and intimate experience."
The wild fermentation is done as follows as your own risk
To initiate a wild fermentation you’ll need the following equipment and ingredients:
- An open-mouthed vessel at least a quart in size (glass jars or ceramic crocks are best)
- A wooden stir stick
- A clean cheesecloth, towel or t-shirt large enough to cover the opening of the vessel
- 1/2 cup of raw, unfiltered honey
- 2 cups spring water
- Any organic fresh or dried berries, grapes or plums (just a few, primarily for their natural yeast)
- A small bunch of any wild, unsprayed botanical such as wildflower (violets and dandelions are good) petals (no greens!) as an optional additional source of wild yeast and nutrients
JUNIPER HIBISCUS (OR HAWTHORN BERRY & FLOWER) SEMI-SWEET MEAD
- 1 oz. dried juniper berries
- 1 oz. dried hibiscus flowers or 2 oz. fresh
- .5 oz. meadowsweet
- .5 oz. yarrow
- 1 quart (about 2.3 pounds) wildflower honey
- 1 gallon spring water
- 4-5 raisins
- 1/4-1/2 cup wild mead starter or 1 packet (5 g) of Lalvin D-47 or Lalvin 71-B
- 5 oz. dried juniper berries
- 5 oz. dried hibiscus flowers or 10 oz. (around 2 cups) fresh
- 3 oz. meadowsweet
- 3 oz. yarrow
- One gallon + 1 quart (15 pounds) wildflower honey
- 5 gallons spring water
- 15-20 raisins
- 1-2 cups wild mead starter or 1 packet (5 g) of Lalvin D-47 or Lalvin 71-B
Its clear the Viking had flavors in their mead as much as they could like when they season their food.
WORKS CITED
1. Norse Tradesman. “Viking Mead Recipe.” Norse Tradesman, https://www.norsetradesman.com/blogs/news/fill-your-horn-with-this-viking-era-mead.
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.