ANCIENT MEAD RECIPE (PART 2)

[denny]

Imagine the first person that thought rotting fruit juice was drinkable and discovered wine.

[Vyrnova]

"I HAVE MEAD"
- Thor, probably.

[TheGeekBox]

I just got an auto syphon. Was so satisfying to use and perfect for avoid sediment

[harrimat]

I'm so glad my friend bought "Cooking with Elder Scrolls." Those 4 Skyrim mead recipes, more specifically the Black-briar mead is fantastic. 6 oz. of blackberries, 1 cinnamon stick, a teaspoon of ground cloves, a tablespoon of dried rosehips, and a pinch of salt, and you have something very dangerous. Alternatively, you can swap out the small items for Winter Spice honey, and you have something better. Swap out the water for Glaceau mineral water XXX flavor (Açai, blueberry, and pomegranate) to make even more damgerous.

[SMN-AI]

Definitely make a killing selling at Renaissance Fairs and Cons

[aavakainen]

If someone happens to be interested in a simple and easy (almost) alcohol-free sweet bubbly 'mead', try Finnish sima (a kids' favorite). In Finland we make it every year for vappu in the spring. It will be consumed quite quickly so you don't need to sterilize your equipment, basic hygiene is enough.

Here's a recipe with the traditional flavor. You can change it in many ways, e.g. replace (some) of the sugar with honey or syrup and, instead of or in addition to lemons, use other fruits, berries, herbs, edible flowers and/or spices (cinnamon, ginger, cardamom, clove, star anise...). Have fun experimenting with flavours!

4 l (1 gallon) water
3 dl (1 1/4 cups) brown sugar (in Finland we use fariinisokeri, which is sugar infused with brown syrup)
3 dl (1 1/4 cups) white sugar
2 lemons
A piece of fresh yeast the size of a pea or 1/4 teaspoon (1, 25 ml) of dry yeast powder
1/2-1 dl raisins (to indicate it's ready)


Wash the lemons well, peel the yellow zest and juice the lemons. Put the sugars and lemon zest in a large pot/bowl/bucket (5 liters+). Boil half of the water and pour it on the sugars and lemon zest (in a large pot/bowl/bucket). Add rest of the water and lemon juice. Take about 1 dl of this liquid and mix the yeast to it. Add the yeast liquid back into the main mixture.

Cover the pot/bowl/bucket and leave it at room temperature. The next day, bottle the sima (glass bottles are awesome but empty soda bottles work as well). There will be a total of about 4 liters of sima. Don't bottle the yeasty part on the bottom of the pot/bowl/bucket or the lemon zest. Add a teaspoon of sugar and a few raisins to each bottle. Do not close the caps all the way so the pressure won't get too high.

Let the bottles sit in room temperature for about 3 days or in a fridge or other cool place for a week. The raisins will float when it's ready. In my experience the raisins can start to float very quickly but I have still waited for the time in the recipe. Keep thr sima refridgerated after this and consume within a week.

For a more tangy flavor, use (some of) the white part of the lemons as well, e.g. use lemon slices instead of lemon zest.

[michellenorleen]

Finally! Someone who knows how to make mead and puts jt to video. I’m very tech-no so Thank You for doing this😉

[daniellebibona]

Growing up i watched my mom make homemade peach wine. She would use a cheese cloth to strain it. It just seems easier.

[MartinsMotivation]

Looks like mead’s back on the menu boys😤🍻

[TanmanD]

Man really made a “hey you, you’re finally awake” drink

[zedekiahking]

holy shit never thought I'd see a French press used for alcohol instead of coffee 😂

[INSNITY_]

Bro wanted that extra mead then left it at the bottom anyways 😂

[stevendelgado]

I love your videos even though they’re all basically the same. Something about it just does it for me

[hypernova]

Not a problem if you correctly sanitized everything, but adding steps (like using a coffee maker to squeeze a glass of mead out of the fruit seems like adding up to the risk of getting an infection in your mead.

[malaineeward]

I don't drink alcohol, but your videos are fascinating!

[mat.delpapa]

Just tie a screen mesh onto the autosiphon to filter out the sediments while transferring. 😉

[masteredmello]

my mom works to a university and she studies some stuff about different wine flavors, with different amount of grapes etc, in october, i made some wine, we opened it last week and it was the best one of the batch

[ShevaSmash]

Two questions, if you don't mind...

1: What do you do if you accidently siphon too close to the bottom (because, greedy) and end up sucking up dead yeast?

2: Honey in grocery stores isn't always real honey. A lot of it is just a little bit of honey mixed with cheaper sweeteners like high fructose corn syrup. Do you know if, and/or how, fake honey will affect the end result of the honey mead?

[SnarkNSass]

The only approved alternative use of a French press 😂😂

[sootymammal]

Cold crash after you remove the fruit and before you rack. 36-48 hrs in a refrigerator will clear it up a lot quicker