More Mead, Coming Up!

About 1½ week ago, I was cleaning a glass wine fermentation container (I simply cannot find a proper English translation for it), while at the same time cleaning some bottles.

BAD idea!

I tipped over a bottle with my elbow, and in fell directly on top of the container, resulting in much misery.

It was not a complete disaster, as I had two unused containers in store, but, never the less, I decided to have a look at the interweb to see if I could find some cheap second hand ones.

And just a couple of days later, I found an offer of
seven containdrs at DKK 75 each (many wanted up to DKK 200 for used ones, which is more than I am willing to pay).

I immediately responded to the ad, and was lucky to be the first person intersted.

As it turned out, the guy selling them has a wife who is a beekeeper, and I was able to negociate a sweet deal regarding honey (effective from the first batch this spring).

I stored the seven new containers in the attic, and went about my business, readyieng another container for tha next batch of mead to be stored a full year before being bottled.

Below is a pic of the siphoning ikn process.

The first time I did this, some of the mead overflowed (the class container cannot hols quite as much as afull plastic container, it seems), so this time, before filling the glass container, I siphoned some mead into bottles to prevent spillage.

When the plastic container was empty, I poured the content of most of the bottles into the galss container as well, bus as it turned out, I had a full bottle's worth of mead in excess, which I shall have to consume (oh, the sacrifices one must make!).

I have had a batch fermenting for 3 weeks now, and I set about starting another batch yesterday, making the yeast-starter.

This morning, I started boiling hte first half of the brew, and I have just now removed the pots from the stove.

As you can see below, no mead-brewing without enjoying a glass of the liquid gold!

The mead I am consuming today is the excess from siphoning as described above, and although is hasn't had time to mature, it tastes very fine, indeed.

I am going to designate the mead I mature for a year as 'Huskarle-mead', as it will be the best mead I can make with common baking yeast.


When I have the first 4 or 5 batches of Huskarle-mead maturing in glass containers, I shall start experimenting with other types of yeast; I have found a vendor of brewing gear that sells various types of yeast that should give a higher alcohol-percentage, and I am curious as to how that influences taste.

That is all from Argonor's Mead Brewery for now!

I hope I have not bored the hell out of all my readers with this, but as the motto of Attic Attack is 'Mead and Dice!', I think my endeavours in bringing this sacred beverage to the gaming tables are well worth recording!