Vikings Blood Mead Recipe: Get Your Battle-ready Buzz

Have you ever wondered what the world's oldest fermented drink is? Well, it is Vikings blood mead, also known as the drink of the gods, and it dates back to long before fermented beverages made from fruits or vines.

This invigorating drink not only has many beneficial effects but is also an absolute delight for the taste buds. Made with honey, berries, and hibiscus, this copycat Vikings blood mead offers a wealthy and intricate flavor profile, complemented by its vibrant red, deep color.

The delicious Scandinavian-inspired mead can give you a lively and euphoric state of mind and is a delight for the senses!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Vikings Blood Mead Recipe
• Comments

Ingredients

• Water — 1 ½ gallons.
• Hibiscus — ½ cup.
• Honey — 4 cups.
• Frozen strawberries — 4 cups.
• Frozen blackberries — 4 cups.
• Wine yeast — 1 package, or 2 ¼ tsp.

Instructions

1. Start by preparing the hibiscus infusion. Combine the dried hibiscus and 1 gallon of water in a large pot.

2. Bring the pot to a boil, then turn off the heat and steep the hibiscus for 30 minutes.

3. Meanwhile, combine the honey with 1 gallon of water in the fermentation vessel.

4. Add the frozen strawberries and blackberries and stir.

5. Use a strainer to filtrate the hibiscus tea.

6. Pour the hibiscus tea over the berry honey mixture, stirring intensely.

7. Add the wine yeast and stir well.

8. Once the fermenting vessel is prepared, attach the airlock and allow the mead to ferment for 2-4 weeks or until fermentation has stopped.

9. To ensure optimal yeast activity and achieve the desired flavor profile of the mead, it's essential to keep the temperature of the fermentation vessel within the range of 60-70°F (15-21°C) throughout the fermentation process. The temperature has a striking effect on both the yeast activity and the ultimate flavor profile of the mead.

Substitutions

• Honey — Honey is a key ingredient when making mead, offering a distinctly sweet flavor. It is not advisable to replace it entirely, but some of the quantity may be replaced with alternatives like agave or maple syrup.

• Frozen strawberries — Frozen strawberries add a fruity and fresh flavor to mead. An alternative to frozen strawberries is to use fresh ones. Another similar option is strawberry puree. If you’re willing to experiment with different flavors, use frozen raspberries, frozen blueberries, or a mix of frozen berries.

• Frozen blackberries — Frozen blackberries beautifully pair with frozen blueberries to achieve and enhance the beautiful and vibrant color. If you plan to replace the frozen blackberries, consider the same replacement advice given for strawberries (use fresh blackberries or blackberry puree). Use mixed frozen berries or double the frozen strawberries quantity as an alternative.

• Hibiscus — Hibiscus has a pleasant taste and a unique flavor and combines perfectly with honey and berries. You can use dried rose hips or elderflowers to provide a tangy, fruity flavor similar to hibiscus.

Variations

• Add color — To add more color to your mead, add fresh herbs when serving it. A few thyme, rosemary, or sage springs will complement the mead nicely.

• Add flavor — To give your mead a warm spicy flavor, add ground cinnamon or nutmeg.

• Add fizziness — If you enjoy carbonated drinks, you can carbonate your mead using a soda siphon, if available.

Equipment

• Measuring spoons and cups.

• Large pot.

• Strainer.

• Fermenting vessel.

• Airlock.

Storage

• To prevent spoilage and losing flavor, keeping the mead in a cool and dark place, away from direct sunlight, is vital.

• Keep the mead at a consistent temperature to avoid fluctuations and preserve the quality. Temperature between 55-65°F is ideal.

Pro Tips

• For a delightful serving experience, chill the Viking’s blood mead before enjoying it.

• Sanitizing all equipment and surfaces that will come into contact with the must or mead is crucial to avoid contamination by bacteria or other microbes that may spoil the batch.

• To enhance the overall quality of the final product, it is advisable to transfer the mead to a secondary fermentation vessel and let it age for several months once the fermentation process has ended. Allowing this time for the flavors to develop and the mead to clarify can be beneficial.

• It is ideal to oxygenate the must before beginning the fermentation process for adequate fermentation and promoting yeast growth. An effective way to introduce oxygen into the must is by vigorously stirring it with a spoon or paddle for a few minutes.

• Depending on the starting gravity of the must (the mixture of honey, fruit, and water), it may be necessary to adjust the amount of yeast used. In the case of higher gravity, more yeast might be needed to achieve proper fermentation.