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). https://i.pinimg.com/originals/cf/56/66/cf56661499ce984b23193529ab0d242f.jpg _{[Image source:](http://incolors.club/collectionfdwn-floki-memes.htm)} 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... 🤢 ![800px-Homebrew_Airlock.jpg](https://cdn.steemitimages.com/DQmTXQ3JBGeQrW7YNNEbv5y4x8VDSeTsfU36A3R4tLYsbjq/800px-Homebrew_Airlock.jpg) _{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. • Follow • Upvote • Resteem • Comment for Odin's sake! 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...