How to make Viking Mead

[@andregrodahn461]

In fact meadowsweet-pollen found in burial pottery is taken as evidence that there was mead in it

[@mitchellwicks4621]

Hey! this is the greatest short video on mead making without bs; very informative & entertaining. Odin be praised!

[@iamromling]

Thank You!

[@stanleygrover1685]

Thanks for the meadow sweet tip!! From Wyoming U.S.A.

[@widukindbooks9934]

Best mead video I've found.

[@King_Shroom]

Very great video. Thanks for all the information, a lot of people here in America trying to make mead do it very differently and the commercial stuff doesn't taste just right. Great job!

[@YungContentshow]

Love this... ODIN was good to you good ser

[@petarveselinovic2076]

I thank you my friend on this ...i did this exactly as you showed and it is going exactly like it in thiis video now the hard part...skal from Serbian friend 😊

[@Deepwatertackle]

Simple and straight forward video! Awesome! Thank you!

[@bombzdeep4475]

Finally finished my Mead exactly this way. The only thing I did was used dualfine at the end to clear. It’s gorgeous

[@justyuri797]

i found it, at last!!! a mead making tutorial without those commercial yeast and yeast nutrients stuff. Odin's providence FTW.

[@garystroker]

Wow! Great video and very informative. I had never heard of meadowsweet and I was always curious about using wild yeast to ferment my mead. I know what I'm trying next!

[@FlorMattheeuws]

Great video!

[@jacoblintz5358]

The place thats he's filming is beautiful

[@vilderavarer2147]

Tak for video og opskrift! Godt at se at der er nogen som brygger med planter :)

[@mornemarais4198]

Aaah odin, odinma! Thank you brother for fighting the fight, preserve the knowledge and share

[@DylanKurbel]

Awesome, thank you! The method makes me want to try way up north in Wisconsin at our woodsy lake cottage - I figure the air is cleaner there than the city where I live. Where you live looks very open and home to many trees & fields, which I imagine is important to your mead-making success.

[@kenna802]

After watching your mead videos I have had a go and started my own batch of honey and blueberry mead. What I like about your channel is that there is no packets of yeast/energiser etc and that it's all natural. The amount of videos going around saying natural mead and yet they are adding packets of additives makes me wonder how they can call it natural. You are the real deal

[@iamromling]

Thank you - and good luck with your mead! My experience with Blueberry meads is that they take quite some time before they are fully fermented. My last one took about six months - but they taste great.

[@fcon2123]

I just finished a blueberry and hibiscus mead I made back in January. It was delicious! Hope yours turns out good as well!

[@eddavanleemputten9232]

Bless you for mentioning Man Made Mead! It’s an excellent channel, he really does his best to make quality meads. I started making mead a little over 30 years ago, taught by my grandmother. She worked by feel, eye, taste and scent mostly, more or less measured honey and water by volume and when in doubt she used a well-scrubbed raw egg as a hydrometer. Since then I have moved to using commercial yeasts and a hydrometer but her recipes remain with me. The wild yeasts floating around where I live now don’t work for me in the way I want them to but the general wisdom of trusting the process, working by taste rather than by numbers for recipe development and finishing/balancing a mead, and above all, not trying to hurry things along, are what I believe are the keys to success. Fermentation is a living process. Let it do its thing. Use your knowledge of chemistry to avoid infection or mould but trust in powers outside of your control to work like they’ve been doing for centuries. They will. In over thirty years I’ve only had to throw out a batch once. It was when I was trying to hurry things along. As a friend of mine, who follows the ancient ways and pays homage to the gods of old puts it: “You can’t tell the gods to hurry. They’re stronger than you.” Whether you believe in the gods or not, some things just need to be left to run their course. Whilst I do use (organic) nutrients, I don’t chemically stabilise my meads. It’s a personal choice. I don’t believe it’s wrong to do so. Just different from my own preference. The end goal is to make good, tasty mead. Every method towards that goal is valid.

[@iamromling]

Thank you for sharing your story. It is inspiring to get feedback from someone as experienced as you.

[@eddavanleemputten9232]

@@iamromling - I couldn’t resist… glad you appreciated it! I’m by no means a master mead maker, although the years have taught me a thing or two about the craft. For me it’s a way of connecting with my ancestry with the nice perks of tasty drinks, something to share with friends and family, and something to occupy part of my free time with. 😊 I like your videos a lot. Please keep them coming!

[@phatsatchelog4038]

Just discovered this video. Looking forward to my adventures into mead making. Hopefully I can get my hands on the ingredients. Ty for sharing!

[@oddsandbods]

thank you going to try and make some 11% had me hooked...lol

[@mopedinthemalverns6661]

Is it possible to skp the plastic tub phase and ferment in just the glass demijohn? Is it because you were using the Meadow sweet? Loved the video! Just made 20l of mead in a plastic barrel using my friends local honey. That's why I found your channel. Subscribed / Liked / Notified!

[@iamromling]

Yes, I use the bucket because of the Meadowsweet (and Blueberries, etc.). Fermentation just in the demijohn is also fine. Thanks for your kind words and good luck with your Mead!

[@duncanjames914]

Thank you for the video. I've never heard of using Meadow Sweet but will certainly give it a try!

[@Rancorous_Redwood]

All things seem to be coming together: I have a late bloom of meadowsweet in my garden, I just bought raw honey for my first attempt at mead, and now this is the first video on mead that I watch. Mine will contain autumnberries (aka autumn olive) as well, since I just gathered a large amount.

[@iamromling]

With all that natural goodness you can probably skip the part where you leave the brew outside overnight. There should be plenty of wild yeast on the meadowsweet and autumnberries. Good luck and let us know how it turns out!

[@outfromtheshadows]

The Vikings were so skilled in so many areas, did they also keep bees to add to those skills?

[@user-og8fc3jr6d]

Skol Brother, good video

[@aaronmindiola8006]

From what I've researched so far, I believe the purpose of the meadowsweet is for the wild yeast. I believe this is why different herbs were used from different regions. To encourage wild yeast, and/or maybe nutrients for the yeast. The tractus manuscript folio 20r for example is a 14th century english recipe for mead and they use rosemary. This might explain why sometimes things like raisins or cherries (i.e. Vikings blood)were used; nutrients for the yeast. Thoughts? What flavor does the meadowsweet produce in the mead?

[@iamromling]

Yes, Meadowsweet is a potential source for wild yeasts for sure, but it is not necessary as you can get the yeasts straight from the air. The flavor is flowery and sweet - makes a good cup of tea also.

[@lunamercurious3]

I believe the main purpose of meadowsweet is medicinal? And maybe for flavor. That is my understanding about most herbal additives in the medieval periods in many locations. I’m not sure there is hard evidence there is for the purpose of meadowsweet in Norse cultures, but if I find it I’ll come back and share.

[@wayek]

I had good results from rosemary and spruce tips for wild yeast mead so far... for the rosemary it absolutely STINKS for the first few days it gets going though. I'm currently trying out this meadowsweet method right now actually..just started it yesterday

[@sheldonamos7066]

Thank you for sharing your knowledge

[@seanlydon972]

Aye I love that you gave ManMadeMead a shout out, that's where I learned to make mead! However, I wanted to learn more about its history with the vikings and the process they used. The meadowsweet is very interesting and once spring rolls around I'm definitely going to try making it this way!

[@copper_himselfgaming619]

You're a wonderful person. Thank you so much for this video. I hope you reply 😊.

[@iamromling]

You're too kind! Thank you 😃

[@KristianHval]

Tusen tak! 🙏 question: do you use fresh meadowsweet or do you let it dry before infusing? Since watching this video I’ve experimented with other plants in my garden. Most of them have resulted in active fermentation, including the one with dried meadowsweet. After 6 weeks, that one does have some funky flavors. Will that mellow out with aging?

[@iamromling]

I like to dry my Meadowsweet before I use it. That gives any insects/bugs time to escape 😃. Hmm, Mead made with Meadowsweet should have a pleasant taste straight away. Yes the taste will mellow out with aging, but I am not sure how it will turn out if it is "funky" now. It could be caused by some bad yeast. Let it age and check the smell and appearance of it before you drink it. Glad to hear that you are experimenting with different plants - exploring new and creative ways to make Mead is what I enjoy the most with this hobby. Lykke til!

[@ghoppr71]

I was so afraid that bucket was going to explode. I let a sigh of relief when you moved it to the carboy.

[@richardhead5879]

Fantastic video! Please make more. I've just started making mead and hadn't heard of this before. I live right next to a river so I can try and go find some for a True Viking mead :) Do you recommend drying the meadowsweet first and if it's out of season do you reckon those meadowsweet packets for teas and stuff would work?

[@iamromling]

Yes, I dry my meadowsweet - that way you'll have supplies all year. I guess that the tea packets will work just fine. Good luck with your mead-making!

[@richardhead5879]

@@iamromling That is a great idea! I must try to make a batch just like you did, it will be very interesting to see how the Irish honey and climate work for this method. May Odin bless your brews :)

[@elmacko4709]

ser intressant ut, har länge funderat på att testa göra mjöd, hällsningar från Sverige :P

[@v1kinghefna741]

I will be trying to make mead for the first time next week following your recipe. I hope it turns out well. Managed to find dried meadowsweet, so that's a good start. :D Greetings from Bulgaria!

[@iamromling]

Good luck!

[@v1kinghefna741]

@@iamromling Hello again. I managed to do everything the way you did it, and last night I decided to give it a try. It was too sweet. I got a hydrometer and it showed me that I had like 25% sugars (BRIX hydrometer) and that it was close to 2%ABV. I'm pretty sure throughout these 4-5 weeks that I saw fermentation inside the carboy, but seems like there's a lot of sugars that haven't been dissolved. Any tips you could give me? Like, could I start fermentation again or what could I possibly do? I believe I didn't add enough meadowsweet. Thank you.

[@iamromling]

@@v1kinghefna741, the fermentation is very obvious with regular bobbling when everything turns out as it should - so it seems that there was to little yeast there to start with. The only thing I can think of to save the batch is to add some wine/mead yeast. If you do re-ferment it - be extra careful that it looks/smells/tastes ok before you drink it. The you-never-know-what-you-get is what I enjoy about brewing with natural yeasts, but it can also be very frustrating. Good luck to you!

[@v1kinghefna741]

​@@iamromling Appreciate the quick answer. I actually did put yeast, but it's bread yeast. And today I tested it again and it showed 8%. Sadly I wanted it to be as natural as possible, just like you did it, but I guess next time I'll try better. Thank you so, so much! :))

[@iamromling]

@@v1kinghefna741, glad to hear that you saved it! Good luck next time 👍.

[@sethb89]

Awesome video! What is that thing you put on top of the bottle for fermenting? Thanks again for a great video!

[@jeff7109]

Thats a water airlock. It allows gas to escape but keeps dust and bugs out.

[@eviloracle]

is meadow sweet the same as meadowfoam honey? honey from meadow sweet flowers?? im amazed you got 11 out of wild yeast, very impressive

[@iamromling]

Meadowsweet (Filipendula ulmaria) and Meadowfoam (Limnanthes alba) are different plants, so no.. I only use (or receive) wild yeast - thank you Odin 😎 - and I consistently get 9% - 11%. This is easier than some might think.

[@dutchomatic]

Niice. I'm using Voss kveik for session meads. Just ordered some meadowsweet to give this a shot. Takk og skál frá Texas.

[@iamromling]

Skål og lykke til!

[@Irishbeermonk]

I'm making some Irish natural mead (or in Irish-Gaelic: we call it Miodh) following your instructions but instead of meadowsweet, I'm going to use wood sorrel (it's in the same family as the shamrock). It's native to Ireland, it's easy to find, it also is quite a zesty, lemon-like flavoured flower. I'm going to grow some wood sorrel in my home the next 9 weeks, and I'm going to see can obtain the purest form of honey from a local bee-keeper and follow you're entire method and equipment. it will be nice to have some fresh & cold home made Miodh for the warmer months ahead. I hope the Irish goddess of Mead "Medb" is good to me.

[@iamromling]

You might want to let them grow outside the last couple of weeks to make sure they collect some yeast for you. I see that the flowers are edible so make sure that you use them also - pollen seems to act as a nutrient for the yeast. Good luck and let me know how it turned out!

[@Irishbeermonk]

@@iamromling thank you for the advice, I didn't know this information. Will definitely keep you updated on when the batch is done and I give it a taste test.

[@Daktivity]

Hey what's the thing you put on the cork at 4:22? This video inspired me to make a mead myself but I have no idea what the deal is with that bubbler thing.

[@iamromling]

An airlock - it allows co2 to escape while it prevents oxygen and insects from getting into the brew.

[@XxBloggs]

Great video.

[@jagbot]

yay a federer fan!

[@iamromling]

Yes! 😁

[@alienz8641]

Hi! I’m an amateur mead-maker and I really hope to try this recipe out when I have a few batches underneath my belt. I was wondering, how did you dry out the Meadowsweet flowers before you put them into the honey water?

[@iamromling]

I just leave it in the Sun for 4-5 days (keep it inside at night). Remember - next month, June, is when we harvest our Meadowsweet. Good luck 😃

[@alienz8641]

@@iamromlingThanks!

[@keithosborn-peraza6813]

What is the ratio of water to honey that you use? Great video that mead looks mighty tasty dude

[@iamromling]

Thank you 😃. I use a little more than twice as much water as honey.

[@chilledadvocate8502]

Good deal

[@wally6278]

Will definitely have to look for the Meadowsweet next year.. It is supposed to be native here in the Midwest. Could you use dandelions the same way as the meadowsweet flower? Great video thank you for Any help with this question..

[@iamromling]

I suppose you could use dandelions as a source for yeast and pollen, but it will not give you the sweet taste that you get from Meadowsweet.

[@justinduggan7023]

So I assume you can use whatever you want in place of meadow sweet as a food source for the yeast right? I.E raisins/cranberries/blueberries?

[@iamromling]

You can use all of the above - and more. To add flavor. You will also get mead with just honey as the food source for the yeast.

[@noahaikens2862]

Did you use any fining agents to get it that clear or just time/cold crashing? I assume you didn't sanitize the bucket fermentation and what not because that would kill the wild yeasts yes? Did you sanitize the carboy though or just rely on Odin for help? :)

[@iamromling]

All the equipment is cleaned (water/soap). No, I do not use any fining agents or chemicals - that means that the level of clarity varies from batch to batch, but it turns out nice and clear more often than not. Depending on what type of mead I make, I might also use cold crashing (not in this instance). The yeast could come from the honey, the meadowsweet or the air - so it is always exciting to see the result.

[@shizza82]

Fantastisk!

[@valterspatriks8752]

I’m going to try your method in coming weeks! Just curious - is 5l bowl enough? How many L do you yield from 4L and 1.7kg?

[@willykane]

How would one make this without a carboy? Just keep burping the bucket? Thanks for the video

[@iamromling]

Yes, one would have to release the co2 regularly. Much more work.

[@willykane]

@@iamromling thanks 🙏🏻

[@bjornekdahl721]

Nice video! Did the mead get that clear by itself, or did you do something to it?

[@iamromling]

All by itself 😃

[@bjornekdahl721]

@@iamromling Impressive! Hopefully the two carboys of mead I have brewing at the moment will get that clear too. I'll just have to give them time.

[@joducc4978]

Wonderful video! I plan on making some mead of my own here in the next couple of weeks (a little early in the season I admit but I want it to be ready for my brother's wedding) and I wanted to ask if you know where I could get a bucket like that from or if you know of a good replacement? And another question: How do you avoid contamination from the air when you have the honey water out over night to gather the natural yeast? This concern was just brought to my attention when talking with a buddy who has some experience in brewing. He mentioned that it could lead to the batch being ruined or at worst botulism. Naturally, this concerned me a bit, so I figured I'd bring the question to you since you did not see to have any of these issues with your mead. So how do you avoid the contaminants? Or, would it be fine to use another bucket with an airlock, periodically stirring or mixing it, if I can not find a bucket lid of similar stature to your own? I apologize for the multitude of my questions, I am simply rather excited to get into this craft and wish to be as best prepared as I can be

[@iamromling]

Thanks for your kind comments. The plastic bucket? I just use any food grade bucket with a soft/flexible lid. Uncertainty is the price we pay when brewing with natural yeast. I never know in advance if the brew turns out good before I start, and once in a blue moon it doesn't. I use - does it smell/taste/look good - to determine if Odin has granted me some of his brew. 😃 Good luck!

[@joducc4978]

@@iamromling Hey, thanks for the reply despite the age of the video! I suppose that's what adds a little bit of fun into the brewing process haha. I'll try to keep a look out for buckets of that nature, I was mainly having issues finding ones with flexible lids but I believe adding the keywords of "food grade" ought to help. And a quick question about the glass fermenter: What is the capacity of yours? I have one that fits up to a gallon so I'm curious if I will need to downsize the brew at all. Thank you for the time and effort you put into this!

[@iamromling]

@@joducc4978, mine is just over one gallon - about 5 liters 😃. Yours will do just fine.

[@joducc4978]

@@iamromling Okeydokey! Thank you very much for your time and willingness to help a young lad out. I wish you well my friend! Edit: Another question popped into my mind, apologies for the slight delay. Would you happen to have any suggestions for a cover that is air tight and flexible if one can't find a lid with enough flex in it? I'm not really sure how yours scales up in comparison to most that I've found whilst out and about, so I figured I would ask you before I go spend my money on something that very well might not work.

[@MONKEYWITHAGIMBAL]

Where is the place at the beginning of the video? Is it a viking village museum? Thanks

[@iamromling]

Borre, Larvik in the south-east of Norway. Museum and Viking longhall replica next to ancient burial site.

[@AnnikaMD]

Beautiful video thank you! I would very much like to try to do it but unfortunately I don't have meadowsweet fields nearby. Can i buy it in a herbalist's shop? Will it work the same?

[@iamromling]

Yes, it should work the same. Good luck!

[@cornishnomad5977]

At the beginning were you heating the honey on the hob to dissolve or can you doing without heating? Would heating it kill off the good bacteria/wild yeasts

[@iamromling]

I am heating it just enough to dissolve the honey - yes, too much heat will kill off any wild yeasts. Good luck!

[@Budismo7917]

looks good men 😄

[@shonnyabud7975]

How fo you control the fermentation in the bottles? Or how do you make sure the fermentation wont continue once bottled?

[@iamromling]

I wait until the fermentation is done before I bottle it - and have never had any issues with re-fermentation. You are right however - this is something one has to be aware off. I have added a heads-up in the description. Thank you.

[@eliahbraun577]

Simple and to the point. I like it. What would you use for a natural alternative to meadowsweet in Australia. Any ideas?

[@iamromling]

Interesting question. I am not aware of any direct alternative to meadowsweet, but here are a couple of tips in your search for something to use. Most of the taste in a mead stems from the honey - you can tweak this basic flavor with any fruit or herb that you enjoy. Wild yeast can be utilized from any (edible) wild growing herb, fruit or leafs. If you want a potent mead you should use something that contains pollen (or just add some edible flowers together with what you use for flavoring) as pollen-enriched meads produce more alcohol (pollen seems to be a yeast nutrient). Good luck!

[@eliahbraun577]

@@iamromling thanks very much for the tip!

[@buurz]

Vikings didnt have that fancy glas bottle, what do you think they used instead?

[@iamromling]

My guess is that they used barrels - like the one they found in the Oseberg burial mound.

[@TheBobcatlover]

Great video and all, just what I was looking for and I hope you don't mind me saying but... that is one brutal looking scar on your arm!

[@iamromling]

I dont mind. No drama - just a minor operation 30+ years ago 😃.

[@dougiebull2074]

Look at that place it looks like the shire

[@kathev9050]

Thanks the odin. For them yeast. 👀😂

[@MRIPETCTSupportEngineer]

Do you like to drink mead cold or room temperature?

[@iamromling]

I like both :)

[@SG-dg6oi]

The 4th ingredient is the blood of my vanquished enemies!!!! 😅

[@iamromling]

😄

[@vegardthedude3754]

Du burde også prøve å lage viking øl!

[@GrimReefer1983]

Veldig kult! Fikk du den så klar helt naturlig?

[@iamromling]

Ja, helt av seg selv.

[@vonlitto]

This has truly inspired me to make mead. Just bought the equipment, and I ha e the raw unfiltered honey already. Quick question how do you increase the abv?

[@iamromling]

When brewing with natural yeasts your abv is limited to the yeasts alcohol tolerance - which varies from batch to batch. I find that I get the highest abv when I use Meadowsweet flowers as an ingredient. A technique to increase the abv if you have got yeast with a high tolerance for alcohol is to add some more honey during the fermentation process - but I doubt it will work with wild yeasts. To me, the "you never know what you get" is part of the fun in using wild yeast. Good luck!

[@vonlitto]

@@iamromling awesome thank you so much for the very helpful information! I am really excited to start brewing with wild yeast. Skål

[@WELSBYROOTS]

Great video, But how much water to honey did you use?

[@iamromling]

The recipe is in the description 👍.

[@WELSBYROOTS]

@@iamromling Thanks brother!

[@red__deltaPs]

I waa looking for the recipe but i could not find it. Did you heat the honey water when it was in the pot? If so, to walhat temperature?

[@iamromling]

The recipe is in the description. No, you should not heat the honey - just use lukewarm water to dissolve the honey into the water.

[@HariJhanaarthana]

Amazing! Do you consistently get a similar alcohol abv by making use of natural, wild yeast?

[@iamromling]

It varies a bit. My last three meads came in at 9.5 (yeast from raisins), 7.4 (yeast from heather honey), and 11.6 (yeast from air and Meadowsweet).

[@HariJhanaarthana]

@@iamromling very interesting! Thanks!

[@boodle4960]

Vikings had a bubbler?

[@thedazzlingape2006]

but they wouldnt have had the glass thingy on the jar? so, howd they actually do it? the tools? the material?

[@iamromling]

You don't need an airlock (glass thingy) in order to make Mead - although it makes the process easier. They had wooden barrels - a nice specimen was found in the Oseberg burial - and that would work just fine as long as they regularly released the co2, and also kept the inside moist at all time by shaking the barrel or stirring the content (prevents mould from forming).

[@thedazzlingape2006]

@@iamromling I'd imagine that wood would have an impact on the taste? also maybe different woods would add different flavours? maybe the wood itself also impacts fermentation? glass, is pretty non reactive...

[@TruthseekerNKAWTG707]

What yeast did you use? Just yeast from the air and honey, right? Great video! Thanks!

[@iamromling]

Yes, yeast from the air, honey and meadowsweet. There is no need for commercial yeast, or yeast from "magical yeast sticks".

[@TruthseekerNKAWTG707]

@@iamromling thank you! I have bought a beehive, to start making honey and I have bought a Mjød kit! I can’t wait! Thank you Rowling!

[@iamromling]

@@TruthseekerNKAWTG707, you are going all inn 😃. Good luck to you! Let us know how it all turns out 😃.

[@JitendraKumar-mv4tm]

Mix 1.7 kg honey and 4 ltr water and alcohol is only 11% low alcohol should be 17%

[@jeremyshearer]

Btw I subscribed ✌🏻

[@luke5029]

how long did u let it sit

[@philipthompson2436]

Skål!

[@iamromling]

Skål!

[@KASAGIofficial]

Is this recipe from anywhere in perticular ? Id love to give it a go and see what other authentic ways to make it

[@iamromling]

No, not from anywhere in particular. I just wanted to make some Mead with wild yeast and Meadowsweet.

[@KASAGIofficial]

@iamromling fair play, ill have to see if I can find any growing in my part of the UK Did you wash it or anything before hand or just throw it straight in ?

[@iamromling]

@@KASAGIofficial Straight in - you want to make use of the yeast on it.

[@zorankalina4399]

🙂

[@tommyjordan854]

How long is the fermentation process using the Exact ingredients and methods you shown on the video?

[@iamromling]

There is no exact answer to that - it will vary from time to time. I started this brew July 28th and bottled it September 13th.

[@tommyjordan854]

@@iamromling ok. Since I'm in the U.S., what outlet do you recommend I get meadowsweet from? I'm looking for quality Ingredients like your using.

[@tommyjordan854]

@@iamromling it seems on amazon, I can only order meadowsweet that has been cut up into pieces. Basically mulch...Will that suffice?

[@iamromling]

@@tommyjordan854, that’s fine. Just make sure that it contains some flowers (not only leafs).

[@tommyjordan854]

@@iamromling ok.. if I have anymore questions I'll be asking lol.. I always wondered how my ancestors made mead in the north. I'm going to get set up and make it here at home.

[@bombzdeep4475]

Do you use the hydrometer before you transfer to the carboy and then, ofcourse after the weeks are up for a final measure?

[@iamromling]

Yes 👍

[@guyfillion9972]

I want to make Mead in these food grade 10 gallon barrels that I already put a spigot and an air lock on, but my question is. once the mead is done fermenting in the 10 gallon barrels could I just leave the mead in the barrels with the air locks left on and drink it from there rather than putting it in bottles ? if left in the 10 gallon barrel would it kill the flavor in time or would it stay somewhat the same? Calgary Alberta. Canada."

[@iamromling]

I have not made that large batches of Mead so I am not sure.. but I prefer glass containers for long time storage and would bottle it to be on the safe side. Good luck!

[@richarddavidjohn6803]

Another name for meadowsweet is mead wort

[@iamromling]

Yes, it is in the video at 0:55 😃

[@bombzdeep4475]

The longer you let sit outside have an impact on alcohol content?

[@iamromling]

No, I don't think so. As long as you catch some yeast (from the air or from ingredients such as meadowsweet, raisins, wild growing fruits) the alcohol content will depend on the yeasts alcohol tolerance and the amount of sugar (honey) in your brew.

[@Troscoman]

Hi there. Would you describe the taste or smell of the meadowsweet? I live in south america, we don't have this one here... but I'm curious with the results.

[@iamromling]

Hi! That's a difficult one.. The smell/taste is kind of a full and rich sweetness, flowery.. Like one would imagine a walk in a meadow smells like (in my opinion). My vocabulary is insufficient I'm afraid.

[@bombzdeep4475]

Hey there! Are you using a 3 gallon carboy here?

[@iamromling]

I use a 5 liter carboy - that is about 1,3 gallon.

[@bombzdeep4475]

This may be a stupid question…. But you had mentioned in your description never bottle your Meadowsweet before the fermentation is done…… I’m assuming you meant the mead itself……..? “Meadowsweet Mead” ?

[@iamromling]

Yes, it should be "Mead". 😃 Thank you for the heads-up!

[@bombzdeep4475]

So I think my mead is about close to being finished fermenting. A lot of sediment at the bottom, do I transfer to another carboy? Or just go straight from this one to bottling

[@iamromling]

If I knew that I was going to drink it within a few weeks then I would bottle it (but be sure that the fermentation is completed). If I was planning to let it mature over several months, then I would transfer it to another carboy. Skål!

[@Jamie-2024]

What kind of Meadow Sweet do you use? We have something like it called Queen of the Prairie in the US, but I'm not sure if it would be the same...

[@iamromling]

I use Filipendula Ulmaria (Queen of the Prairie is Filipendula Rubra).

[@Jamie-2024]

@@iamromling Thank you! :)

[@jenniferllikeitwest143]

Are you using fresh or dry meadowsweet? Does it make a difference? I would like to grow my own.

[@iamromling]

Fresh or dry should give the same results. I use fresh meadowsweet when it is in season, and dry the rest of the year. If you live in a rural area it should be possible to find areas where Meadowsweet grows wild. Good luck! 😊

[@HippyMetalhead]

Hi, I live in a cold climate. If I put my honey water outside overnight, it might freeze. Can it be left inside overnight?

[@iamromling]

No, not if you want to be sure that you collect yeast. But if you use wild growing Meadowsweet you should be good to go without leaving it overnight - just Apple the lid and make sure you shake it once a day until the fermentation is well underway. Good luck!

[@iamromling]

(apply, not apple 😄)

[@HippyMetalhead]

@@iamromling perfect. Thank you so much. I am gonna try today 😁

[@sverigeringer7180]

What is the little swirly thing he shows at 4:37 called and what's its purpose

[@iamromling]

Hi - it is an airlock. It allows carbon dioxide from the fermentation to escape while keeping oxygen and bugs out.

[@sverigeringer7180]

@@iamromling thank you

[@fernandoescobedo5349]

Was this batch alcoholic or do you have to ad hops to it

[@iamromling]

No hops - just water, honey and meadowsweet.

[@devppatabox]

Can you make korean traditional rice alcohol? Name is makguli

[@iamromling]

Perhaps I will try that. Thank you for the suggestion 🙂.

[@devppatabox]

@@iamromling thank you so much ^^

[@MrSmartboy1983]

Did you wash off the meadowsweet

[@iamromling]

No, I use it as is in order to preserve the yeast.

[@shonnyabud7975]

Hi! Sorry to bother you again. I have been trying to make a batch of mead here in Canda the way you make it. I cant find any meadowsweet so im trying to do it just honey and water. I have been having an issue. My mixture is not fermenting. It doesnt go bad either, its just water and honey for a whole week haha... any advice? Thanks! 🙏

[@iamromling]

We never have any guarantees when we brew with natural yeasts.. try to add a small handful of organic raisins. Give the bucket a stir once a day until the fermentation is well underway and remove the raisins when you pour it into the carboy. Good luck! If that doesn't work and you want to try a new batch - check if it is legal/possible/taxfree to send plant parts to Canada. I could send you some Norwegian Meadowsweet that I harvested last month. Free of charge, I'll pay the postage.

[@shonnyabud7975]

@@iamromling oh that would be amazing! I was looking to buy some and they were super expensive! They mostly come from Europe so i assume is legal. Not sure about the requirements but they do send here. I'll check and let you know! Thank you so much my friend!

[@shonnyabud7975]

@@iamromling my friend! I finally got a hold of someone that could help me from the government and it would be very tough and kind of a pain to import. I have to apply for some document and you would have to do some type of inspection or something like that... i guess I'll have to seed my own flowers or finally found some... thank you so much for the offer though! 🙏🙏🙏

[@iamromling]

@@shonnyabud7975, I hope that you find some eventually 👍. Good luck! 😃

[@betteringdave]

I have a question. How do you make authentic mead without a bubbler? I don't think they had those back then lol

[@iamromling]

That is a good question. I shall ponder it and, perhaps, suggest a solution :)

[@GrimReefer1983]

Well... you just don't use a bubbler.. Instead just cover the opening whit something else, and pray to Odin that you dont get an infection.. 😅

[@budrothefox3666]

5 or 6 weeks!??!! QUICK?

[@iamromling]

According to my notes I started this particular Mead July 28th and bottled it September 13th (when I got the same gravity reading as two weeks before). I drank the last of it in December and there was no lees at all in the bottle - a sign that it didn't re-ferment after I bottled it. The fermentation seems to be very efficient when I use Meadowsweet, while other brews like Blueberry Meads can ferment for many months.

[@Deckard_Edgeworth]

heya, so im from the netherlands, and i live in a city where there is not really access to fresh or wild meadowsweet, but I can buy meadowsweet from a store, like dried herbs etc, would you recommend it or not ?

[@iamromling]

I have used store-bought meadowsweet before and it worked just fine 👍. Good luck!

[@Deckard_Edgeworth]

@@iamromling awesome, now to find some proper honey from a beekeeper which are hard to fins here aswell atleast in my area, otherwise id have to buy unfiltered/raw honey from the herb store aswell

[@iamromling]

@@Deckard_Edgeworth any good-tasting honey from the store should do fine 👍.

[@Deckard_Edgeworth]

@@iamromling thank you kindly for all the replies, next monday i'm gonna make some mead ^^, also do you use special kind of water, or just tap water, do you cook it before or just leave it as it is ?

[@iamromling]

@@Deckard_Edgeworth Just plain tap water, no cooking required (if the water is potable). If you need to heat the water a little to dissolve the honey, keep it under 37 degrees so as not to kill off any yeast. A few organic raisins might also be a good idea to make sure you got some wild yeast - you never know how much, if any, yeast you get from store-bought meadowsweet and honey. Godt luck!

[@martinnajdovski5658]

Hey can the meadowsweet be fresh flowers?

[@iamromling]

Yes 😃

[@martinnajdovski5658]

@@iamromling just one more question..The weather here is so hot at the moment around 95°F..Is there any other way not to leave the mead outside because from the hot weather i think it will evaporate..Any suggestion? I only have the meadowsweet

[@iamromling]

@@martinnajdovski5658 You can probably skip that part. There should be plenty of yeast on your Meadowsweet. Good luck 😃