Viking Midwinter Mead-The easy way... (home brewing tutorial: win 10 STEEM)

Im going to let you in on a secret viking recipe, one that has been handed down from my forefathers and generations before me has, naw just kidding. I actually improvised this home-brew... 😀 And It was so delicious I had to share it with the world. And it's not really "pure mead", but taste more like a cross-breed between beer, mead & champagne, and it packs quite a "Yule-punch", so to speak...

Ingredients:

1. Muslin-bag (a fine mesh bag)
2. A jar/bottle of barley malt
3. A jar of honey, add as much as you can afford, "The more the merrier".
4. If you can't afford honey just substitute with sugar or mix em up 50/50.
   But you will need about 70 oz/ 2 kg honey or sugar for this recipe.
5. Dried hops a few handfuls, or other non-toxic dried wildflowers.
6. A barrel, I used a small plastic bucket with a lid, (4 gallon/15 l).
7. "Champagne yeast". I used "Mangrove Jack's" SN9 Premium wine yeast.
8. Good clean water and a fairly warm and clean brewing space.
9. Air-lock (looks like a funky little tube you fill it with water and it acts as a vent for the C02).

_{Image source:}

Instructions:

1. Mix the malt and the honey/sugar with some water in a pot on low temperature.
2. Pour all the needed water in to the barrel with the sugar-honey-malt mix.
3. Mix only a tea-spoon of the yeast powder into a cup of lukewarm water,
   then after 10 minutes mix it in with the rest of the fluid in the barrel.
4. Fill the muslin-bag with the hops or dried flowers for flavoring.
   Throw it in there with the rest of the stuff and drench it properly like a big tea-bag.
5. make a hole in the lid for the barrel/bucket stick the air-lock in there,
   put some water in the air lock...
6. I brewed this under tropical conditions so the whole process went fast 3 weeks and it was drinkable straight from the barrel...
7. If you have time and energy you can bottle this up, plastic soda bottles will do fine, add a pinch of sugar to each bottle if you like it sparkling...It should be sparkling in a couple of days, but be a bit careful with this process cause you can get
   to much CO2 build up in the bottle and then you'll have a foam-party instead of a drink...
8. I would just skip the bottling process and serve it at room temperature straight from the barrel viking-style, (after about 3-4 weeks), just watch out for the "gunky sediment" in the bottom of the barrel...😂
9. I don't think the vikings used air-locks so, you can skip the air-lock, but then it might just turn into vinegar from oxidation/being exposed to air. Not nice to drink, trust me... 🤢

_{Image source: wikipedia:"Air-lock", photo by: http://www.simonrumble.com}

Sources:
https://mangrovejacks.com/products/sn9-wine-yeast
https://en.wikipedia.org/wiki/Mead
Top photo source: @friendly-fenix

Love & peace this midwinter,
& try to not go berserk from the mead.

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And just to make it more interesting, the first one who dares to try and brew it (and document the cooking/brewing process with a photo in these comments down here) gets 10 STEEM, but this is only going for the 7 days this post is "active" the second one who dares to try brewing it and does the same gets 2.5 STEEM and the third-place gets 1 STEEM...😀